MSG Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink what a vegetable stew can be — earthy chana dal and tender pumpkin come together in a thick, spoonable base that's deeply satisfying without being heavy. The freshly blended coconut paste with cumin and dried red chile is what sets it apart, giving the dish a coarse, fragrant richness you simply can't get from a jar or a packet. Because every component is built from whole, single-ingredient pantry staples, there's no need to scrutinize labels for hidden additives or flavor enhancers — what you see is exactly what goes in the pot. The finishing tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil is a quick but transformative step that layers in a smoky, aromatic pop right before serving. Turmeric runs through both the dal and the pumpkin, tying the whole dish together with a warm golden hue and subtle depth. It's the kind of weeknight cooking that feels special — comforting, plant-based, and completely made from scratch.
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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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