Pumpkin Curry (Koottu) - Testing

http://titlisbusykitchen.com/recipe/pumpkin-curry-recipe-koottu-south-indian

1 - Trying to substitute the coconut with something else, starting with almond. I will likely also switch out the mung beans because I don't foresee us growing the stuff, so lentils will do just fine. I'm curious about the order of cooking. I would likely start by heating the old, getting the mustard to pop, then do the onion and garlic instead of a raw paste, add the spices then cook the pumpkin, dahl and almond flour until ready. But for my first try, I'll do it like the recipe says. I also converted into cups and doubled the quantity.

2 - So two things. It was fine. I used coconut flour because people keep leaving the damn stuff here! Available resources and all that. But I really don't like the stuff. It has a grainy texture I find unpleasant. And it made the curry strangely thick. I also wonder what it did the flavour. Back to using almond, I think! I also didn't do the Tarka properly. I didn't read the recipe (yes, again, even though I'm a recipe writer) and I just added the mustard seeds and then realized my mistake and just plopped in some butter. Ben felt that more spice would be good, I wonder if it isn't the using the coconut flour and not properly popping the mustard seeds that are the culprits. NOTE I will try it again as it is, assess the result, and then if improvements can be made, try the chipotle powder).

½ cup water
14 28 oz pumpkin flesh cut into a fine dice
3½ oz 1 cup dahl or lentils, e.g mung dahl

¼  ½ tsp turmeric

2 cups water
3/4 cup ground almond 1½ oz dessicated coconut
2 shallots or 1 small onion finely chopped
2 4 garlic cloves
½ 1 tsp chilli powder (see note 2 above, then TRY substituting for ½ tsp chipotle pepper powder)
½ 1 tsp cumin powder

1 tsp salt

Tarka
½ 1 tsp black mustard seeds
4 tsps (19gr) vegetable oil or ghee

1. In a soup pot put the ½ cup water, pumpkin, lentils and turmeric. Mix, bring to the boil, cover and simmer very gently for 15 minutes until the pumpkin is tender.
2. Process in a food processor or food mill the water, coconut, chilli, cumin, shallots and garlic to a paste. 
3. Add the paste to the pumpkin mix and slowly simmer until the dahl is cooked. If still slightly firm add ¼ of water and continue to cook for another 4-5 minutes.
4. The mixture should be slightly mushy and both the pumpkin and dahl should be soft but hold their shape.
5. To prepare the tarka heat 2 tsp of oil or ghee in a small pan over a high heat. Add the mustard seeds. Once they begin to pop add the mixture to the koottu and mix well. Serve.