Patola dal (Indian)
Patola dal is a comforting Indian lentil soup made with split pigeon peas (toor dal) and ridge gourd (patola/torai), cooked with tomatoes, onions, and aromatic spices. It's a staple home-style dish from regions like Gujarat and Maharashtra, often served with rice or roti. The combination creates a light yet nutritious meal that's both flavorful and easy to digest.
🍽️ Nutrition at a glance
This dish is high in plant-based protein and fiber from the lentils, with moderate carbohydrates and very little fat. It provides essential nutrients like iron, folate, and potassium, with a typical serving containing around 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 12 g |
| Carbs | 32 g |
| Fat | 4 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Iron | 3.2 mg |
| Folate | 180 mcg |
| Potassium | 420 mg |
| Magnesium | 45 mg |
| Phosphorus | 160 mg |
| Vitamin C | 12 mg |
| Zinc | 1.8 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, patola dal exemplifies the Indian tradition of combining lentils with vegetables for balanced nutrition, and it's often considered a 'cooling' food in Ayurveda due to the ridge gourd. Nutritionally, the pairing enhances iron absorption from the lentils when cooked with tomatoes, making it a smart vegetarian meal.
