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In a medium skillet over medium heat add the oil, followed by the urad dal. As soon as the dal starts to change to a light golden color, 30 seconds, add the mustard seeds and chiles and cook until the mustard seeds start to pop and the chilies darken, just 1 minute or less. Add the onion and cook, stirring frequently, until it starts to soften, about 2 minutes. Add the pumpkin and cook, stirring, until the pumpkin and onion begin to brown, 4 to 5 minutes.
Stir in the water, salt, brown sugar, cumin and black pepper. Bring to a boil, then reduce the heat to medium-low so the liquid is barely simmering. Cover and cook until the pumpkin is just barely soft enough to pierce easily with a fork, 8 to 10 minutes. Taste, and season with more salt and/or pepper as needed.
Increase the heat to medium-high and cook, stirring frequently, until the remaining water almost evaporates yet the vegetables are still moist, about 3 minutes. Serve warm.