Dal Potol: Recipe with Step by Step Pictures

Hello everyone

Many of you loved our “Aloo potol with a Twist” and requested us for more such recipes. Today’s recipe is another traditional Bengali dish, Dal Potol- pointed gourds cooked in highly aromatic, super nutritious moong dal.  The dish is supremely healthy, tasty and easy to prepare. This is my mum-in-love specialty and is one of our favorite ways to eat Potol.

So, whether you are expecting guests for lunch (quite unusual taking the current situation in account) or you just want to indulge in something different for dinner, this recipe comes in quite handy.

Moong Dal
Pointed Gourds
Ginger- Jeera Paste
Turmeric Powder
Salt (as per taste)
Sugar (as per taste)
Red Chili Powder
Green Cardamom
Cinnamon Stick
Bay Leaf
Whole Jeera
Mustard Oil


Rinse the moong dal and spread over to air dry. You can also dry roast the moong dal before rinsing.
Peel the pointed gourds and cut them in halves.
Peel and cut the potatoes into wedges.

Sprinkle salt and fry them till they soften and become light brown.
To the oil, add 2 green cardamoms, a small cinnamon stick, a bay leaf and whole jeera.
When they stop splattering, add the moong dal and fry for some time.

Add the
ginger-jeera paste, stir and then add the tomato and all the ground spices. Sauté on medium flame.
Now add water and dunk in the fried potatoes and pointed gourd.
Mix everything well and cook till the dal and vegetables soften and the gravy thickens.

done, switch off the flame and add ghee. Cover and let it rest for 5 minutes.

Your tasty Dal Potol is ready. Serve with steamed rice or roti.

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