Walnut Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting, plant-based dish that earns a permanent spot in your weeknight rotation. Earthy chana dal and tender pumpkin simmer together until they're practically melting, then get folded with a freshly blended coconut paste that brings a subtle warmth from cumin and dried red chile. The whole thing is finished with a sizzling tempering of mustard seeds, curry leaves, and asafoetida in coconut oil — that final pour-over is what transforms a humble stew into something genuinely aromatic and special. Every component is naturally free from tree nuts, so there's no need to swap anything out or second-guess a label. The coconut paste is blended right in your own kitchen, which means you control exactly what goes in and what stays out. It's thick, satisfying, and beautiful spooned over steamed rice or alongside warm flatbread.
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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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