Lupin Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you ever defaulted to the same weeknight rotation. Tender pumpkin and soft chana dal come together in a thick, golden stew that's grounded by a coarsely blended coconut paste of cumin and dried red chile — earthy, fragrant, and just a little smoky. The final tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil is what really sets it apart, sending up a sizzling, aromatic finish that perfumes the whole dish. Because every component here is a whole, recognizable ingredient, there's no guesswork about hidden additives or flour-based thickeners that can sneak lupin into otherwise straightforward recipes. The dal does the thickening work naturally, giving the kootu that satisfying, spoon-coating body without anything extra. It's a genuinely nourishing bowl that works beautifully over steamed rice or alongside flatbread, and it reheats like a dream the next day when the flavors have had time to settle in even further.
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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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