Barley Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you ever relied on anything else for a satisfying weeknight dinner. Tender pumpkin and soft chana dal come together in a thick, golden stew that's grounded by turmeric and brought to life with a freshly blended coconut paste of cumin and dried red chile. The whole thing smells incredible before you even get to the best part: the tempering. A quick sizzle of mustard seeds, curry leaves, and asafoetida in coconut oil gets poured right over the top, adding a smoky, aromatic finish that transforms the dish in seconds. Every ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. Serve it hot over rice or with flatbread, and don't be surprised if the pot is empty before you've had a chance to sit down.
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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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