Gluten 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 soft chana dal come together in a thick, golden stew that's deeply savory, gently spiced, and finished with a fragrant coconut paste that ties every element together. The final tempering — mustard seeds popping in coconut oil, crispy curry leaves, a dried red chile — hits the surface like a flavor bomb and fills the kitchen with an incredible aroma. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label; this is just how the dish is made. Asafoetida is the one ingredient worth double-checking, since some brands use wheat as a filler — look for a pure, resin-based version to keep things completely safe. The result is hearty enough to anchor a meal on its own alongside rice, but it also plays beautifully as part of a larger spread. It's comfort food with real depth, and it comes together with nothing more than a saucepan, a blender, and a small skillet.
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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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