Xanthan Gum 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 this way every single week. Chana dal and tender pumpkin simmer together until they're perfectly soft, then a freshly blended coconut paste pulls everything into a thick, cohesive stew that clings beautifully to a spoon. The real magic happens at the end when a hot tempering of mustard seeds, curry leaves, and dried red chile hits the pot — that sizzle and spatter is the sound of serious flavor being built. Because every component here is a whole, recognizable ingredient, there's no need to reach for any stabilizers or thickening agents; the coconut paste and dal do all the work naturally. That makes it a genuinely clean option for anyone navigating processed additives in packaged foods. Serve it hot over rice or alongside flatbread and it becomes a full, satisfying meal that feels both nourishing 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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