Shellfish 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 with pumpkin more often. Chana dal and tender cubes of pumpkin or kabocha squash simmer together until they meld into a thick, hearty stew that holds its shape beautifully on a spoon. The real magic comes from a freshly blended coconut paste — grated coconut, cumin seeds, and dried red chile — stirred in at the end to give the whole pot a rich, slightly coarse texture and warm, earthy depth. Then comes the tempering: mustard seeds popped in coconut oil, curry leaves crisped until fragrant, and a pinch of asafoetida, all poured sizzling over the top in one dramatic, aromatic finish. Because every component here is built from whole spices, legumes, and vegetables, there's no need to scrutinize labels or worry about hidden seafood-derived additives that sometimes sneak into packaged sauces and spice blends. It's a genuinely satisfying weeknight meal served hot over rice, and it reheats beautifully the next day when the flavors have had even more time to settle in.
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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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