Macadamia Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting dish that makes a bowl of dal feel like something truly special. Tender chana dal and soft, buttery pumpkin come together in a thick, spoonable stew that's earthy, warming, and quietly complex. The coconut paste — blended with cumin and dried red chile — gives the whole thing a rich, slightly grainy texture that clings to every cube of squash in the best possible way. Then comes the tempering: mustard seeds popping in hot coconut oil, crispy curry leaves, and a whisper of asafoetida poured right over the top, filling the kitchen with an aroma that's impossible to ignore. Every component here is naturally plant-based and free from tree nut concerns, so you can cook with confidence without swapping a single thing. It's the kind of recipe that looks impressive but follows a straightforward, step-by-step process that even weeknight cooks can pull off. Serve it hot over rice or alongside flatbread and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!