Pistachio 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 week. Earthy chana dal and tender pumpkin come together in a thick, spoonable stew that's grounded by a freshly blended coconut paste of cumin, dried red chile, and grated coconut — nothing jarring, nothing out of a jar. The whole thing finishes with a sizzling tempering of mustard seeds, curry leaves, and asafoetida in coconut oil, which transforms the dish from good to genuinely aromatic and crave-worthy. Because every component is built from scratch using whole spices, legumes, and vegetables, there's no need to scan labels for hidden nut ingredients or worry about cross-contact from packaged spice blends. The pumpkin — kabocha works beautifully here too — absorbs the turmeric and coconut flavors as it cooks, becoming silky and almost sweet against the savory dal. It's a naturally satisfying, protein-rich meal that pairs perfectly with steamed rice or warm flatbread and requires nothing fancy to pull off.
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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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