Almond Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting dish that makes you wonder why you don't cook with pumpkin more often. Tender chana dal and cubes of sweet, fork-soft pumpkin come together in a thick, golden stew that's hearty enough to anchor a full meal. The real magic is in the coconut paste — fresh or frozen grated coconut blended with cumin and dried red chile — which gets stirred in at the end and gives the whole pot a rich, slightly grainy texture that's completely different from a curry sauce. Then comes the tempering: mustard seeds popping in hot coconut oil, crispy curry leaves, and a pinch of asafoetida poured sizzling over the top. Every ingredient here is naturally free from tree nuts, so there's no need to audit labels or swap anything out — the recipe just works as written. It's plant-based, warming, and built from pantry staples that are easy to keep on hand. Serve it hot over rice or with flatbread and it disappears fast.
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Learn more →Ingredients
4 servings
For the dal
- ½ cup chana dal (split chickpeas), rinsed
- 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
- 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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