Chicken Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that proves vegetables and legumes need absolutely nothing else to deliver serious flavor. Earthy chana dal simmers until perfectly tender, then meets sweet, fork-soft pumpkin in a thick, golden stew that's hearty enough to anchor a full meal. The real magic is the freshly blended coconut paste — grated coconut, cumin, and dried red chile ground into a coarse, fragrant mixture that gets stirred in at the end and transforms the whole pot into something rich and aromatic. A sizzling tempering of mustard seeds, curry leaves, and asafoetida in coconut oil is poured over the top at the very last moment, sending up a crackle of heat and fragrance that makes the dish feel genuinely special. Every component here is naturally free of any poultry, so there's no substituting or swapping required — just straightforward, honest cooking from start to finish. It's wonderful served hot over rice or alongside warm flatbread, and it reheats beautifully if you're lucky enough to have leftovers.
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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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