Cinnamon Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply satisfying, plant-based dish that makes you wonder why you don't cook with pumpkin more often. Tender chana dal and fork-soft pumpkin or kabocha squash come together in a thick, spoonable stew that's earthy, creamy, and genuinely comforting. The freshly blended coconut paste — made with cumin seeds, dried red chile, and just enough water — gives the whole dish a coarse, fragrant richness that no store-bought shortcut can replicate. What really sends it over the top is the tempering: mustard seeds popped in coconut oil, crispy curry leaves, and a pinch of asafoetida poured sizzling over the finished kootu right before serving. For anyone navigating a sensitivity to warming baking spices, this recipe is a natural fit — the flavor is bold and complex without relying on any of the usual suspects. Turmeric and cumin do all the heavy lifting here, so you get incredible depth with zero compromise. Serve it hot alongside rice or flatbread and it's a complete, nourishing meal from a surprisingly short ingredient list.
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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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