Gelatin Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink everything you thought you knew about vegetable sides. Earthy chana dal and tender pumpkin come together in a thick, spoonable stew that's deeply savory, gently spiced, and finished with a sizzling coconut oil tempering that fills the kitchen with the scent of mustard seeds, curry leaves, and toasted chile. The freshly blended coconut paste — made with cumin and dried red chile — is what sets this apart from a basic dal, giving the kootu a rich, slightly grainy texture that clings to every cube of squash. Every ingredient here is naturally plant-based and free from any animal-derived thickeners or setting agents, so there's nothing hidden to worry about. The tempering step is quick but transformative: those popping mustard seeds and crisped curry leaves poured over the top at the last second add a layer of flavor that no amount of stirring in could replicate. Serve it hot over rice or alongside flatbread for a complete, satisfying meal that feels both nourishing and genuinely exciting to eat.
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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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