Split Bengal Gram with coconut/ cholar dal diye potol
This is one of the unique recipes; Last week when I returned home from my native place I found In my pantry only cholar dal/ split Bengal gram was available, and in the fridge also only7-8 potol/pointed gourd and one coconut were available. So there was no second option for me to cook other than the cholar dal potol recipe. But when I cooked, I was totally surprised by seeing the texture and consistency of the dish, there is no doubt about the taste also. So immediately I decided to cook the same dish with the same proportion the next day for posting on my blog and YouTube. Boiled soaked Split Bengal Gram is cooked with fried pointed gourd, onions, and chopped coconut; this makes Mouth-Watering Dal Potol Recipe. My other cholar daler recipes are ol diye cholar dal, chana dal masala
Main equipment required
- Pressure cooker
- Serving bowl
- Cholar dal/Split Bengal gram-1 cup( 150 gm)
- Potol/pointed gourd-7-8
- Fresh Coconut (chopped)-1/2 cup
- Chopped tomato-1 cup
- Ginger-garlic paste-1 tbsp
- Oil -3 tbsp
- Chopped Onion-1 cup
- Cumin seeds-1/2 tbsp
- Asafoetida/hing-1/4th tbsp
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder-1 tbsp
- Coriander leaves for garnishing
- Salt to taste
Mouth-Watering Dal Potol Recipe
Cut the pointed gourd ½ inch lengthwise, and coconut into small pieces
In a pressure cooker add the soaked split Bengal gram.
Add 2 bay leaves
Drop a pinch of hing/asafoetida
Close the lid and wait for two whistles.
Heat oil in a wok
Add the pointed gourds, then add a pinch of turmeric powder and fry it till the color changes, it will take3-4 minutes in medium flame.
Take it out from the oven and keep it aside.
Again add some more oil and add chopped onion and stir it for 2 minutes
Then add the small pieces of coconuts and fry them for another 2 minutes.
Add ginger-garlic paste and sauté for 2 minutes.
Add chopped tomatoes
Then add all the spices ( turmeric, coriander, red chili, and cumin) and salt.
Mix it nicely and cook it for 2 minutes add the fried pointed gourds and stir them.
Now pour the boiled cholar dal and mix it with gravy and cover the lid for a minute to boil them together.
Heat oil in a tadka pan, add cumin seeds for tempering add 2-3 pieces of 1-inch sliced coconut and red chili powder.
Spread it over the cholar dal after opening the lid.
Garnish it with chopped coriander leaves and serve it hot with hot piping rice.
Mouth-Watering Dal Potol Recipe
- pressure cooker
- A kadai or a fry pan
- Serving plate
- 1 cup Cholar dal/Split Bengal gram
- 8 potol
- 1/2 cup fresh coconut chopped
- 1 cup chopped tomato
- 1 cup chopped onions
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- 1/4 tbsp Asafoetida/hing
- 1/2 tbsp cumin seeds
- 1/2 tbsp cumin powder
- 1 tbsp turmeric powder
- 1 tbsp Coriander Powder
- 1/2 tbsp red chili powder
- Chopped coriander leaves
- Cut the pointed gourd in ½ inch lengthwise, and coconut intosmall pieces
- In a pressure cooker add the soaked split Bengal gram.
- Add 2 bay leaves
- Drop a pinch of hing/asafoetida
- Close the lid and wait for two whistles.
- Heat oil in a wok
- Add the pointed gourds , then add a pinch of turmeric powderand fry it till the color changes, it will take3-4 minutes in medium flame.
- Take it out from the oven and keep aside.
- Again add some more oil and add chopped onion and stir itfor 2 minutes
- Then add the small pieces of coconuts and fry them foranother 2 minutes.
- Add ginger-garlic paste and sauté for 2 minutes.
- Add chopped tomatoes
- Then add all the spices ( turmeric, coriander, red chili andcumin) and salt.
- Mix it nicely and cook it for 2minutes and add the fried pointed gourds and stir them.
- Nowpour the boiled cholar dal and mix it with gravy and cover the lid for a minuteto boil them together
- Heat oil in a tadka pan, add cuminseeds for tempering add 2-3 pices of 1 inch sliced coconut and red chilipowder.
- Spread it over the cholar dalafter opening the lid.
- Garnish it with chopped corianderleaves and serve it hot with hot piping rice.