High Fructose Corn Syrup Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, vegetable-forward dish that earns a permanent spot in your weeknight rotation. Tender pumpkin and soft chana dal come together in a thick, spoonable stew that feels hearty without being heavy. The real magic is in the freshly blended coconut paste — grated coconut, cumin, and dried red chile ground into a coarse, fragrant mixture that gives the dish its signature body and warmth. A sizzling tempering of mustard seeds, curry leaves, and coconut oil poured over the top at the very end adds a layer of crackly, aromatic flavor that store-bought sauces simply cannot replicate. Every ingredient here is whole and unprocessed, so you never have to squint at a label wondering whether a sweetener has snuck into your dinner. It's naturally free of any refined or corn-derived additives, built entirely from legumes, vegetables, spices, and coconut. Serve it hot over rice or alongside flatbread and let the golden, fragrant kootu do all the talking.
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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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