Honey Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you don't cook this way every single week. Tender chana dal and soft pumpkin come together in a thick, spoonable stew that's earthy, warming, and just a little smoky from the dried red chiles. The real magic is the freshly blended coconut paste — ground with cumin and chile — that gets stirred in near the end, giving the whole dish a rich, slightly grainy texture that no store-bought sauce could replicate. Then comes the tempering: mustard seeds popped in coconut oil, crispy curry leaves, and a pinch of asafoetida poured sizzling over the top, which transforms the aroma of the entire dish in about thirty seconds flat. Because every ingredient here is naturally plant-derived and free of any sweeteners, there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. Serve it hot over rice or alongside flatbread, and don't be surprised if it disappears faster than you expected.
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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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