Cashew Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you ever defaulted to the same weeknight rotation. Earthy chana dal and tender pumpkin simmer together until they're practically melting, then get pulled into a thick, fragrant stew with a freshly blended coconut paste that brings real body and warmth. The coconut paste — made from grated coconut, cumin, and dried red chile — is the soul of the dish, giving it a coarse, slightly grainy texture that no store-bought shortcut can replicate. What makes this recipe work so well for anyone avoiding tree nuts is that the richness comes entirely from coconut and dal, with zero need for cream, cashew paste, or any of the nut-based thickeners that sneak into so many vegan Indian dishes. The finishing tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil is a quick but non-negotiable step — those 30 seconds of sizzle transform the whole pot. Serve it hot over rice or with flatbread, and don't be surprised if it disappears fast.
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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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