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Lau Cholar Daal (Bottle Gourd Lentil Curry)

Recipe by Arpita on InstagramAdded 29 September 2026.

15 minutes to prep, 30 to cook. A comforting Bengali lentil curry featuring tender bottle gourd cubes simmered with yellow split peas, aromatic whole spices, and a fragrant tempering of fried oil and spices, finished with browned meat chunks. Served with white rice and cooked greens.

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Method

  1. Peel the bottle gourd using a knife to remove the green skin, revealing the pale flesh.

  2. Slice the peeled gourd into thick rounds, then cut the rounds into rectangular chunks.

  3. Add the chopped bottle gourd chunks to a pressure cooker.

  4. Add rinsed yellow split peas on top of the gourd.

  5. Pour water into the pressure cooker until the ingredients are fully covered.

  6. Add salt, turmeric powder, and chili powder to the pot.

  7. Stir the mixture to combine the spices and water.

  8. In a separate pan or wok, heat oil and add whole spices (cumin seeds and bay leaf) until fragrant.

    Kitchen notes · Added by ReelsMeals: The cumin and bay leaf smell fragrant in the hot oil. Keep the spices moving so they do not scorch.

  9. Add a thick, reddish‑brown spice paste (tadka) to the hot oil, stirring briefly.

    Kitchen notes · Added by ReelsMeals: The spice paste darkens slightly and smells aromatic. Stir briefly to warm the paste through.

  10. Pour the hot oil and spice paste (tempering) into the pressure cooker, mixing gently.

  11. Add the fried, browned meat chunks to the pot.

  12. Stir to incorporate the meat into the lentil‑gourd mixture.

  13. Close the pressure cooker and cook until the lentils and gourd are tender (approximately 15‑20 minutes after pressure is reached).

    Kitchen notes · Added by ReelsMeals: The lentils and gourd are tender when pressed. Let the cooker reach pressure before timing the cooking.

  14. Release pressure, open the cooker, and give the curry a final stir.

  15. Serve the Lau Cholar Daal hot, accompanied by steamed white rice and a side of cooked green vegetables.

Tips while you cook

Prep the gourd first
Peel and cube the bottle gourd before adding it to the pressure cooker.
Add tempering at the end
Heat oil with whole spices, then pour the hot tempering into the cooker and mix gently.
Watch pressure‑cooking time
Cook 15–20 minutes after pressure is reached for tender lentils and gourd.
Stir gently after tempering
Mix the oil‑spice paste into the cooker without breaking the gourd pieces.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Arpita made this.

The recipe comes from Arpita’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Dal, 4 ways

Three creators posted their own.

  1. The Guardian45 min14 ingr.Only this one uses black lentils
  2. Arpita45 min9 ingr.Only this one uses bottle gourd, yellow split peas and chili powder
  3. Palak Patel45 min16 ingr.Only this one uses green moong dal, yogurt and besan
  4. Arpita45 min15 ingr.Only this one uses musur dal, toor dal and mustard oil
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