Artificial Flavors Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, vegetable-forward dish that earns a permanent spot in your weeknight rotation. Earthy chana dal simmers until perfectly tender, then meets soft, golden pumpkin cubes in a thick, fragrant stew that's hearty without being heavy. The real magic is the freshly blended coconut paste — made from just grated coconut, cumin seeds, dried red chile, and water — which gives the dish a rich, nutty body that no bottled shortcut could replicate. Every ingredient here is whole and straightforward, so you never have to second-guess what's actually in your bowl. The finishing tempering of mustard seeds, curry leaves, and a dried red chile bloomed in coconut oil adds a crackling, aromatic layer that transforms the whole pot in under a minute. It's naturally plant-based and built entirely from pantry staples and fresh produce, making it as clean as it is satisfying. Serve it hot over rice or alongside flatbread and let the layers of real, unmasked flavor do all the talking.
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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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