Fish Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink what a vegetable stew can be — deeply savory, warmly spiced, and satisfying in a way that feels both humble and special. Chana dal and tender pumpkin simmer together until they're soft and cohesive, then a freshly blended coconut paste gets stirred in to thicken everything into a rich, spoonable texture that clings beautifully to rice. The finishing move is a sizzling tempering of mustard seeds, curry leaves, and dried red chile poured straight over the top, which perfumes the whole dish in seconds. Every component here is entirely plant-based, so there's no need to scan labels for hidden fish sauce, shrimp paste, or seafood-derived seasonings that sneak into so many Asian-inspired recipes. The flavor comes entirely from whole spices, fresh coconut, and that irresistible bloom of mustard seeds hitting hot oil. It's a genuinely complete meal on its own alongside steamed rice, or it works as a hearty side when you're building out a larger spread. Straightforward technique, no specialty equipment beyond a blender, and a result that tastes like it took far more effort than it did.
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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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