Mushroom Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink everything you thought you knew about vegetable stews. Earthy chana dal and sweet, buttery pumpkin simmer together until they're perfectly tender, then get folded with a freshly blended coconut paste that brings warmth and a subtle heat from dried red chile. The whole thing is finished with a sizzling tempering of mustard seeds, curry leaves, and asafoetida in coconut oil — that final pour is what transforms a good dish into a great one. Every single ingredient here is naturally free from fungi, so there's no need to scrutinize labels or swap anything out. It's a genuinely wholesome, plant-based meal that doesn't compromise on depth or complexity. Serve it hot over rice or alongside flatbread and it holds its own as a satisfying centerpiece rather than just a side.
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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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