Citric Acid Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you don't cook this way every single week. Chana dal simmers until perfectly tender, then comes together with sweet, earthy pumpkin and a coarse coconut paste blended with cumin and dried red chile — building layers of flavor without a single acidic ingredient in sight. For anyone navigating citric acid sensitivities, this recipe is a genuine find, since so many packaged sauces and spice blends sneak it in as a preservative or flavor enhancer. Here, everything is built from scratch using whole spices, fresh or frozen coconut, and vegetables, so you stay in complete control of what goes into the pot. The finishing move is a sizzling tempering of mustard seeds, curry leaves, and asafoetida poured straight over the top, which transforms the whole dish in about sixty seconds flat. Serve it hot over rice or with flatbread and it's an honest, satisfying meal that happens to check every box without tasting like it's working around anything at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!