Oats Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that makes you wonder why you don't cook this way every single night. Tender chana dal and sweet, buttery pumpkin simmer together until they meld into a thick, spoonable stew that's hearty without being heavy. The real magic comes from the freshly blended coconut paste — grated coconut, cumin, and dried red chile ground into a coarse, fragrant mixture that gets stirred in at the end and transforms the whole pot. Then comes the tempering: mustard seeds popping in hot coconut oil, crispy curry leaves, and a pinch of asafoetida poured sizzling over the top for that unmistakable, aromatic finish. Every component in this recipe is naturally grain-free and built from whole, recognizable ingredients, so there's no label-reading required and no hidden fillers to worry about. It's the kind of dish that tastes like it took all day but comes together in under an hour, and it's just as good spooned over rice as it is eaten straight from the pot.
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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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