Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
A high protein Assamese recipe with pink masoor dal (split) - soaked for 1 hour, turmeric powder (haldi), salt - to taste. Ready in 1h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), drain water from the masoor dal and grind it into a coarse paste by adding little water
pink masoor dal (split) - soaked for 1 hour(1/2 cup)kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)canola oil - to pan fry masoor dal fritters - 2
Transfer the paste into a bowl and add salt and turmeric powder
turmeric powder (haldi)(1/4 teaspoon)salt - to tastered chilli powder(1/3 teaspoon) - 3
Mix well
- 4
Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity
- 5
Drop a few drops of oil in each cavity
- 6
Flip when the bottom portion is browned well
- 7
Brown both sides evenly
- 8
You can do this on shallow frying pan too, but the shapes will be dissimilar
- 9
When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp
- 10
Transfer them on an absorbent paper
- 11
In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli
bay leaf (tej patta)(1)panch phoran masala(1/3 teaspoon)dry red chilli(1)mustard oil(1 tablespoon)whole wheat flour(1)red chilli powder(1/3 teaspoon) - 12
When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)onion - finely chopped(1) - 13
Add chopped tomato, red chilli powder, salt
turmeric powder (haldi)(1/4 teaspoon)salt - to tastedry red chilli(1)onion - finely chopped(1)tomato - finely chopped(1)red chilli powder(1/3 teaspoon) - 14
Mix well and cook for 2-3 minutes
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup) - 15
Now add the kokum water (in which kokum has been soaked) and some more water, sugar
pink masoor dal (split) - soaked for 1 hour(1/2 cup)kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)pinch sugar(1) - 16
Let it simmer for a minute
- 17
Mix flour in 2 tbsp water and make a paste
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)whole wheat flour(1) - 18
Add it into the pan
- 19
Stir it well to avoid lumps
- 20
Add fritters into the pan and let it simmer for 2 more minutes
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)canola oil - to pan fry masoor dal fritters - 21
Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) immediately with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer)
canola oil - to pan fry masoor dal fritters
Rate this recipe
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Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
A high protein Assamese recipe with pink masoor dal (split) - soaked for 1 hour, turmeric powder (haldi), salt - to taste. Ready in 1h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), drain water from the masoor dal and grind it into a coarse paste by adding little water
pink masoor dal (split) - soaked for 1 hour(1/2 cup)kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)canola oil - to pan fry masoor dal fritters - 2
Transfer the paste into a bowl and add salt and turmeric powder
turmeric powder (haldi)(1/4 teaspoon)salt - to tastered chilli powder(1/3 teaspoon) - 3
Mix well
- 4
Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity
- 5
Drop a few drops of oil in each cavity
- 6
Flip when the bottom portion is browned well
- 7
Brown both sides evenly
- 8
You can do this on shallow frying pan too, but the shapes will be dissimilar
- 9
When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp
- 10
Transfer them on an absorbent paper
- 11
In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli
bay leaf (tej patta)(1)panch phoran masala(1/3 teaspoon)dry red chilli(1)mustard oil(1 tablespoon)whole wheat flour(1)red chilli powder(1/3 teaspoon) - 12
When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)onion - finely chopped(1) - 13
Add chopped tomato, red chilli powder, salt
turmeric powder (haldi)(1/4 teaspoon)salt - to tastedry red chilli(1)onion - finely chopped(1)tomato - finely chopped(1)red chilli powder(1/3 teaspoon) - 14
Mix well and cook for 2-3 minutes
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup) - 15
Now add the kokum water (in which kokum has been soaked) and some more water, sugar
pink masoor dal (split) - soaked for 1 hour(1/2 cup)kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)pinch sugar(1) - 16
Let it simmer for a minute
- 17
Mix flour in 2 tbsp water and make a paste
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)whole wheat flour(1) - 18
Add it into the pan
- 19
Stir it well to avoid lumps
- 20
Add fritters into the pan and let it simmer for 2 more minutes
kokum (malabar tamarind) - soaked in 1/2 water for 15 minutes(4 cup)canola oil - to pan fry masoor dal fritters - 21
Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) immediately with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer)
canola oil - to pan fry masoor dal fritters
Rate this recipe
