Heat oil in a pan. Add mustard seeds, jeera seeds, urad dal, and chana dal. Once the mustard and jeera start spluttering, add whole red chillies, curry leaves, garlic, and onions. Sauté until the onions turn pink.
Add pumpkin, salt, turmeric, and mix. Add ¼ cup of water, cover, and cook for 8-9 minutes until the pumpkin becomes tender.
Add sambar powder and mix well. If it feels too dry, add another splash of water, cover, and cook for an additional 3 minutes.
Finally, add crushed peanuts and chopped coriander. Toss well for a minute or two. Serve the Peanut Pumpkin Sabji hot. Enjoy!