Nitrate & Nitrite 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 simmers until perfectly tender, then meets sweet, cubed pumpkin in a turmeric-golden broth that smells incredible before you've even finished cooking. The real magic is the freshly blended coconut paste — grated coconut, cumin seeds, and dried red chile ground into a coarse, fragrant mixture that thickens everything into a rich, spoonable stew. A final tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil gets poured over the top, adding a crackly, aromatic finish that takes the whole dish to another level. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or cured-meat derivatives that often sneak into packaged spice blends or convenience foods. It's naturally free of anything artificial, built entirely from legumes, fresh produce, coconut, and whole spices. Serve it hot over rice or with warm flatbread for a meal that's as nourishing as it is satisfying.
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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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