Artificial Food Coloring Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you slow down and actually savor what's in the bowl — earthy chana dal, tender pumpkin, and a freshly blended coconut paste that brings everything together in the most satisfying way. Every ingredient here is whole and real: split chickpeas, kabocha squash, grated coconut, cumin, curry leaves, and a bloom of mustard seeds in coconut oil. There's no reason to reach for a packaged shortcut, and that's exactly the point — nothing on this ingredient list carries hidden dyes or synthetic additives. The coconut paste is blended from scratch, the tempering is built from spices you can see and smell, and the color comes entirely from turmeric and the natural golden hue of the squash. That final pour of sizzling oil over the finished kootu is one of those small kitchen moments that feels almost ceremonial, and the aroma is genuinely incredible. Serve it hot over rice or alongside flatbread, and don't be surprised if it becomes a regular in your rotation.
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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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