Hazelnut Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that earns a permanent spot in your weeknight rotation. Tender pumpkin and soft chana dal come together in a thick, golden stew that's earthy, warming, and just a little smoky from the dried red chiles. The real magic is the fresh coconut paste — blended with cumin and chile, it gets stirred in at the end to give the kootu its signature creamy body without any dairy or nuts in sight. A sizzling tempering of mustard seeds, curry leaves, and asafoetida poured over the top adds a fragrant, crackling finish that makes the whole dish come alive. Because every component is built from whole spices, legumes, and produce, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings. It's naturally free of the allergens that can make rich, coconut-based dishes tricky to navigate, and the ingredient list stays clean from start to finish. Serve it hot over rice or with warm flatbread and watch it disappear fast.
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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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