Low Sodium Vegan Pumpkin Kootu

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the dal

½ cup chana dal (split chickpeas), rinsed
24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz Iberia Chickpeas Beans SIMPLi Regenerative Organic Chickpeas, 12 oz
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1 ½ cups water
¼ tsp turmeric

For the pumpkin

1 lb pumpkin or kabocha squash, peeled and cut into ¾-inch cubes (about 3 cups)
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp turmeric
½ cup water

For the coconut paste

½ cup fresh or frozen grated coconut
1 tsp cumin seeds
1 dried red chile
3 tbsp water

For the tempering

1 tbsp coconut oil
1 tsp mustard seeds
1 dried red chile
10 fresh curry leaves
1 pinch asafoetida (hing)

Instructions

1
Combine the chana dal, 1 1/2 cups water, and 1/4 tsp turmeric in a large saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer, cover partially, and cook for 20–25 minutes, until the dal is completely tender and most of the water is absorbed. The grains should be soft throughout but still hold their shape.
2
While the dal cooks, blend the grated coconut, cumin seeds, dried red chile, and 3 tbsp water in a blender or food processor until a coarse, slightly grainy paste forms, about 30–45 seconds. Set aside.

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