Carrageenan Free Vegan Pumpkin Kootu
Earthy, warming, and deeply satisfying, this South Indian kootu brings together tender chana dal and sweet pumpkin in a thick, spoonable stew that feels both humble and special. The real magic happens in two places: a freshly blended coconut paste made with cumin and dried red chile that gives the dish its signature body and fragrance, and a sizzling tempering of mustard seeds, curry leaves, and asafoetida poured over at the very end. That final step — hot coconut oil hitting the bowl — is what transforms a simple lentil dish into something that smells absolutely incredible. Because every component here is built from scratch using whole, recognizable ingredients, there are no processed thickeners or stabilizers to worry about, which is exactly what makes this such a clean, trustworthy choice. Kabocha squash works beautifully if you can't find pumpkin, and the dal cooks down to a creamy, cohesive texture that holds everything together without any shortcuts. Serve it hot over rice or alongside flatbread and you have a complete, nourishing meal that tastes like it took far more effort than it actually did.
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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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