Pressure cook 'moong Dal', 'whole moong Dal' and grated coconut for two whistles with 3/4 cup of water.

Cut the butter nut squash into two pieces.

Bake the butter nut pieces at 350 degrees for 35 to 45 minutes. Remove skin, seeds and mash it.

In a frying pan, heat coconut oil and splutter mustard seeds. Add curry leaves and then lower flame. Add red chilly flakes. Increase the heat so that the chilly flakes turn to slight reddish-black.

Add mashed pumpkin and fry it for some time, stirring constantly, for 5 minutes.

Add coconut milk to this. Add salt and cumin powder. Bring the mixture to boil but don`t boil it. Keep stirring maintaining the temperature so that it is at the brim of boiling.

Add the dals and grated coconut mixture to this. Add salt.

Add chilly powder. Increase chilly powder if you want it spicy.

If the sweetness is too low, add some jaggery.

Serve it within 3 hours. If you need to keep it overnight, keep in fridge.