Wheat Free Vegan Pumpkin Kootu
This South Indian kootu is the kind of deeply comforting dish that makes you wonder why you don't cook with pumpkin more often. Tender chana dal and fork-soft pumpkin or kabocha squash come together in a thick, golden stew that's warming without being heavy. The freshly blended coconut paste — made with cumin seeds and dried red chile — gives the whole pot a rich, slightly coarse texture that store-bought shortcuts simply can't replicate. Then comes the tempering: mustard seeds popping in hot coconut oil, crispy curry leaves, and a pinch of asafoetida poured sizzling over the top right before serving. That final step transforms the dish from good to genuinely craveable. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just a straightforward, wholesome recipe that happens to work beautifully as-is. Serve it hot over rice or alongside flatbread for a meal that feels both nourishing and 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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