Pecan Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you rethink everything you thought you knew about vegetable sides. Earthy chana dal and tender pumpkin come together in a thick, golden stew that's deeply savory and subtly spiced — nothing fussy, just layers of real flavor built from pantry staples and fresh aromatics. The coconut paste is the secret weapon here: blended with cumin and dried red chile, it folds into the dal and pumpkin to create a rich, cohesive texture that clings to every spoonful. Then comes the tempering — mustard seeds popping in hot coconut oil, curry leaves crisping in seconds, a pinch of asafoetida rounding everything out — poured straight over the top for a fragrant, sizzling finish. The whole dish is naturally free of tree nuts, so there's no need to swap or substitute a single thing; every ingredient listed is exactly what you need. It's hearty enough to anchor a meal alongside rice or flatbread, and the leftovers taste even better the next day once the flavors have had time to settle.
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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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