Eggless Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink everything you thought you knew about vegetable sides. Tender pumpkin and soft chana dal come together in a thick, golden stew that's deeply savory and subtly spiced — the kind of bowl that feels both humble and completely satisfying. The freshly blended coconut paste with cumin and dried red chile is the real secret here, giving the kootu a rich, slightly grainy texture that coats every piece of squash beautifully. Everything in this recipe is naturally plant-based, so there's no need to swap or substitute a single thing to keep it free from eggs or animal products. The finishing touch — mustard seeds popped in coconut oil with curry leaves and asafoetida — sends up an incredible fragrance and adds a layer of crunch and complexity that store-bought sauces simply can't replicate. Serve it hot over rice or alongside flatbread, and don't be surprised if it disappears faster than you expected.
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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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