Brazil Nut Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes a humble vegetable feel genuinely special — earthy chana dal and tender pumpkin come together in a thick, spoonable stew that's deeply savory and subtly warming. The real magic is in the freshly blended coconut paste, which gets stirred in toward the end and gives the whole pot a rich, slightly grainy texture that no store-bought shortcut can replicate. A sizzling tempering of mustard seeds, curry leaves, and dried red chile poured over the top at the last second adds a crackly, fragrant finish that makes the dish smell as good as it tastes. Every ingredient here is naturally plant-based and free from tree nuts, so there's no need to audit labels or swap anything out — it just works as written. The pumpkin (or kabocha, if that's what you have on hand) breaks down to a fork-tender softness that soaks up the turmeric-laced dal beautifully. Serve it hot alongside steamed rice or flatbread and it becomes a genuinely satisfying meal, not just a side dish.
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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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