1. Peel and deseed the pumpkin or squash and cut into 2.5cm dice. Cook the yellow split peas in boiling salted water for about 30 minutes (20 minutes if using Bengal gram), until just turning soft. Drain off all but a cupful of water.
2. Add the pumpkin or squash, green chillies, onions and tomatoes. Simmer over a low heat for about 10 minutes until the pumpkin has softened.
3. Add the chilli powder, coriander, turmeric, chopped garlic and ½ teaspoon salt, and cook, stirring, for a few minutes. Stir in the grated coconut and simmer for 5 minutes, adding a little more water if necessary. Add the chopped coriander and remove from the heat.
4. Serve in bowls garnished with the fresh coconut and accompanied by Indian breads.
For the paratha:
250g wheat flour
1 tsp salt
3 tbsp ghee or butter
1. Mix the flour, salt and water together and knead until it forms a dough. Rest for 10 minutes.
2. Divide the dough into 5-6 equal parts and shape into round balls.
3. Flatten out each ball with a rolling pin into 5 inch or 12.5cm diameter discs.
4. Apply a thin layer of ghee or butter on one side and sprinkle with a little dry flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle with a little more dry flour. Fold in half again to form a triangle shape. Press the triangle of dough firmly and roll out with a rolling pin, making sure you maintain its shape.
5. Bake the bread on a flat griddle. When brown specks appear apply a little butter on both sides and cook for a little longer. Serve hot.