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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.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
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.
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