Mouth-Watering Dal Potol Recipe

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


Split Bengal Gram with coconut/ cholar dal diye potol

Mouth-Watering Dal Potol Recipe

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

  1. Pressure cooker
  2. Kadai/wok
  3. Serving bowl

Ingredients

  1. Cholar dal/Split Bengal gram-1 cup( 150 gm)
  2. Potol/pointed gourd-7-8
  3. Fresh Coconut  (chopped)-1/2 cup
  4. Chopped tomato-1 cup
  5. Ginger-garlic paste-1 tbsp
  6. Oil -3 tbsp
  7. Chopped Onion-1 cup
  8. Cumin seeds-1/2 tbsp
  9. Asafoetida/hing-1/4th tbsp
  10. Turmeric powder-1 tbsp
  11. Red chili powder-1/2 tbsp
  12. Cumin powder-1/2 tbsp
  13. Coriander powder-1 tbsp
  14. Coriander leaves for garnishing
  15. Salt to taste

Mouth-Watering Dal Potol Recipe

Cut the pointed gourd ½ inch lengthwise, and coconut into small pieces

Dal Potol step1

In a pressure cooker add the soaked split Bengal gram.

Dal Potol step2

Add 2 bay leaves

Dal Potol step3

Drop a pinch of hing/asafoetida

Dal Potol step4

Close the lid and wait for two whistles.

Dal Potol step5

Heat oil in a wok

Dal Potol step6

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.

Dal Potol step7

Take it out from the oven and keep it aside.

Dal Potol step8

Again add some more oil and add chopped onion and stir it for 2 minutes

Dal Potol step9

Then add the small pieces of coconuts and fry them for another 2 minutes.

Dal Potol step10

Add ginger-garlic paste and sauté for 2 minutes.

Dal Potol step11

Add chopped tomatoes

Dal Potol step12

Then add all the spices ( turmeric, coriander, red chili, and cumin) and salt.

Dal Potol step13

Mix it nicely and cook it for 2 minutes add the fried pointed gourds and stir them.

Dal Potol step14

Now pour the boiled cholar dal and mix it with gravy and cover the lid for a minute to boil them together.

Dal Potol step15
Dal Potol step16

Heat oil in a tadka pan, add cumin seeds for tempering add 2-3 pieces of 1-inch sliced coconut and red chili powder.

Dal Potol step17

Spread it over the cholar dal after opening the lid.

Dal Potol step18

Garnish it with chopped coriander leaves and serve it hot with hot piping rice.

Dal Potol step19
Mouth-Watering Dal Potol Recipe

Mouth-Watering Dal Potol Recipe

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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Bengali, Indian
Servings 4
Calories

Equipment

  • pressure cooker
  • A kadai or a fry pan
  • Serving plate

Ingredients
  

  • 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
  • salt

Instructions
 

  • 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.

Video


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