Pork Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of dish that makes you want to cook from scratch every single night. Tender pumpkin and creamy chana dal come together in a thick, spoonable stew that's deeply savory, warmly spiced, and finished with a sizzling coconut oil tempering that perfumes the whole kitchen. The coconut paste — blended from fresh or frozen grated coconut, cumin seeds, and dried red chile — is what sets this apart from a basic dal, giving the kootu a rich, slightly grainy texture that clings beautifully to every cube of squash. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The tempering step, where mustard seeds pop and curry leaves crisp up in hot oil, takes only a minute but delivers an enormous hit of fragrance and flavor. Serve it hot over rice or alongside flatbread for a satisfying, wholesome meal that feels both comforting and a little special.
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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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