BHA & BHT Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you don't cook this way every single week. Earthy chana dal simmers until perfectly tender, then comes together with sweet, cubed pumpkin and a coarse coconut paste blended with cumin and dried red chile — the result is thick, fragrant, and satisfying in a way that feels both humble and special. The final tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil gets poured over the top at the very last second, sending up an incredible aroma and adding a layer of crackly, savory depth. Every ingredient here is whole and straightforward, which is exactly what makes this dish a smart choice when you're avoiding synthetic preservatives like BHA and BHT that tend to sneak into processed pantry staples. There's no packaged spice blend, no shelf-stable shortcut — just real spices, fresh or frozen coconut, and produce you can source and trust. It's the kind of recipe that rewards a little patience and comes together into something genuinely greater than the sum of its parts. Serve it hot over rice or with warm flatbread and it will absolutely hold its own as a weeknight centerpiece.
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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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