How to Make Kholamba - Low-Fat Vegetable-Lentil Stew:
Heat a skillet. Spray it with some oil, and then toast the masala ingredients (except the coriander), one by one, until they are a couple of shades darker and aromatic.
Cool in a plate and transfer to a blender along with the tamarind.
If you are using fresh coconut, toast it to a light brown shade. If you're using coconut milk, add it directly to the blender.
Place all the prepped vegetables, including the onion, in a microwave-safe dish.
Add 1/4 cup of water, cover loosely and zap for about 10 minutes or until the pumpkin is very tender. Set aside. You can do this on a stove-top as well.
Blend the spices with enough water to make a smooth paste. Set aside.
Spray a saucepan with some oil and add the garlic and asafoetida. Saute, stirring, for 30 seconds to a minute. Don't let the garlic turn dark brown or burn.
Add the curry leaves and stir in.
Now, add the blended masala and let it come to a boil.
Turn down the heat and let it simmer for five minutes.
Add the cooked vegetables and the cooked tuvar dal. Bring the mixture to a boil and then let it all cook on low heat, for about 10 minutes, for the flavours to meld. Add water if the stew is too thick.