Wash and soak the red beans in 4-5 cups of water for 3-4 hours or overnight is best.
Remove the hard outer peel off the pumpkin and the soft innermost skin. Wash and cut into slightly large squares.
In the instant pot cook the soaked beans adding a 1 cup of water. Turn nozzle to sealing mode. PRESS MANUAL MODE -- HIGH PRESSURE -- 5 MINUTES.
In the meantime grind the ingredients given in the list to a paste (need not be fine).
After natural pressure release open the instant pot and check if the beans are 3/4 th cooked. Add the cut pumpkin pieces to the instant pot add two cups of water. Close the lid, turn the nozzle to sealing mode and PRESS MANUAL MODE --HIGH PRESSURE -- 2 MINUTES
After natural pressure release open the lid and check if the pumpkin and the beans are cooked well. DO NOT MASH BY STIRRING TOO MUCH. Stir gently.
Add the ground paste PRESS SAUTE MODE --LOW setting -Allow the pumpkin bean curry to boil for 7-8 minutes. Until all the flavors mingle. Switch off sauté mode. In the meantime fry the tempering.
For tempering heat a small pan on the stove top. Add coconut oil and when it heats up add mustard seeds when it crackles add the whole red chili, curry leaves and coconut grated keep continuously stirring on low to medium heat until coconut turns evenly brown (not black). This will take a few minutes. Do not leave the coconut unattended as it will burn on the bottom very quickly.
Once the tempering is brown immediately add it to the pumpkin bean curry and gently stir. Serve it warm along with other side dishes and rice.