To begin making the Kerala Style Kootu Curry, we will first have to cook the beans (desi channa or whole toor dal) until soft and tender. Drain and keep the exess water(stock) aside. (you could use this stock in rice, rasam or a soup).Before cooking the beans or the legume, make sure you have soaked it for

Before cooking the beans or the legume, make sure you have soaked it for at least 4 to 5 hours. The harder the bean variety the longer the soaking period. See how to cook beans and legumes in a pressure cooker

Next, in a grinder, grind the coconut, green chillies and cumin, jaggery into a coarse paste, until well combined. You can add a little warm water to grind the mixture. Keep this aside.

Steam the pumpkin with salt and keep aside. See how to steam vegetables in a pressure cooker

Heat oil in a pan; add the mustards, red chillies and curry leaves. Allow them to roast and crackle for a couple of seconds. Add in the coconut paste and saute for about a minute. Finally, stir in the pumpkin and beans. 

Stir gently to combine all the ingredients when it is boiling. The pumpkin will get a mashed feel, but that is the texture and looks we are looking to achieve.

Transfer the Kerala Style Kootu Curry to a serving bowl and serve it along with Sambar of your choice.