Rice Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, vegetable-forward dish that earns a permanent spot in your weeknight rotation. Tender pumpkin and soft chana dal come together in a thick, spoonable stew that's rich with coconut paste, warm turmeric, and the earthy heat of dried red chile. The real magic happens at the end when a sizzling tempering of mustard seeds, curry leaves, and coconut oil gets poured straight over the top — that crackle and fragrance is genuinely hard to beat. Because every component here is built from whole legumes, fresh vegetables, and spices, there's no grain or starch filler to navigate around, making it a naturally satisfying option for anyone avoiding rice-based ingredients. The blended coconut-cumin paste is what sets this apart from a basic dal — it gives the kootu a slightly grainy, luscious body that clings to every cube of pumpkin. Kabocha squash works beautifully as a swap if you can't find pie pumpkin, and both hold their shape through the simmer without turning mushy. Serve it hot straight from the pan and don't skip the tempering step — it transforms the whole bowl.
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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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