Lactose 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. Earthy chana dal and tender pumpkin simmer together until they meld into something hearty and satisfying, while a freshly blended coconut paste with cumin and dried red chile gives the whole pot a rich, aromatic depth that no store-bought shortcut can replicate. Because every component here is built from whole, plant-derived ingredients — coconut oil, legumes, squash, spices — there's nothing to swap or second-guess for anyone avoiding dairy. The real magic happens at the end when the tempering hits the pan: mustard seeds popping in hot coconut oil, curry leaves crisping up in seconds, and that final pour over the kootu sending up a wave of fragrance that makes the whole kitchen smell incredible. It's a dish with real texture and body, thick enough to hold its shape on a spoon, and it pairs beautifully with steamed rice or flatbread. Simple technique, bold flavors, and zero compromise.
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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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