Ginger 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. Tender pumpkin and creamy chana dal come together in a thick, spoonable stew that's deeply savory and satisfying without relying on any sharp or warming spices that might otherwise dominate the flavor. The real magic is in the freshly blended coconut paste — grated coconut, cumin, and dried red chile ground into a coarse, fragrant mixture that folds into the dal and pumpkin to create a rich, cohesive texture you just can't get from a jar. A final tempering of mustard seeds, curry leaves, and asafoetida sizzled in coconut oil gets poured over the top, perfuming the whole dish in seconds. Because every component here is naturally plant-based, there's no substitution work required — this is genuinely vegan from the ground up. Serve it hot over rice or alongside flatbread and it holds its own as a complete, nourishing meal.
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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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