Yeast 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 come together in a thick, spoonable stew that feels hearty without being heavy. The real magic is in the freshly blended coconut paste — grated coconut, cumin seeds, and dried red chile ground into a coarse, fragrant mixture that gives the whole dish a rich, slightly nutty body you simply can't get from a jar or a packet. Because the recipe relies entirely on whole legumes, vegetables, spices, and coconut oil, there's no need to scrutinize labels for hidden fermented or yeast-derived additives. The finishing tempering of mustard seeds, curry leaves, and asafoetida bloomed in coconut oil is poured over at the very end, sending up an incredible aroma and adding a layer of crackly, savory depth. Serve it hot over rice or alongside flatbread and it's a complete, satisfying meal that proves eating around dietary restrictions doesn't mean eating around flavor.
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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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