Soak Black Eye Peas in water for 3-4 hours. Cook in pressure cooker till its cooked through but not mush.
Once cooked, add pumpkin, salt, turmeric and chilli powder. Cook till pumpkin is soft.
Now dry toast the cumin seeds
Using a mortar and pestle, finely grind the cumin seeds. Later ass in the grated coconut and continue to grind it to a smooth paste.
Add the paste to the pumpkin and black eye peas. Allow to cook for 5-8 minutes. Season it. Taste and adjust the spice accordingly. Now you can remove it from the flame.
In a skillet, heat some oil. Now its time to temper some black mustard seeds. Once it pops - add the curry leaves and fry till aromatic.
Garnish the stew with the tempered spice.
Enjoy this with hot rice or appam.