Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters)
A high protein Assamese recipe with masoor dal (whole) - soaked for 30 minutes, green chilli - soaked with masoor dal, pinch asafoetida (hing). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
25 steps- 1
To begin making Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters), Wash the dal twice and soak it for 30 minutes with green chillies
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 2
Adjust the addition of green chilli depending on its heat level
green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 3
After half an hour, transfer the soaked red lentils/masoor dal & chillies into a mixer grinder and grind the contents to a coarse paste, with adding very little water if required
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 4
We need a thick paste to be formed to fry
- 5
Add salt, asafoetida and mix well, do a taste check
pinch asafoetida (hing)(1)salt - to tastesalt - to taste - 6
If you feel the salt or green chilli is less, you can add at this stage
green chilli - soaked with masoor dal(1)salt - to tastered chilli powder(1 teaspoon)salt - to tastedry red chilli - halved(1) - 7
Heat oil in a deep frying pan for frying
sunflower oil - to deep fried - 8
Once the oil is hot, poon out small portions of the batter into oil and fry them till they are golden
- 9
Take them out and drain them on a kitchen towel
- 10
DO the frying in batches
- 11
Do not overcrowd the oil in deep frying pan since the frying becomes slow and the fritters might lose their crunchiness
sunflower oil - to deep fried - 12
Keep them aside till the curry is almost done
- 13
Heat a kadai with mustard oil
green chilli - soaked with masoor dal(1)mustard oil(1 teaspoon) - 14
Once the oil is hot, add the bay leaves, saute for a few seconds till the aroma arises
bay leaves (tej patta)(2)coriander (dhania) leaves - a handful finely chopped - 15
Immediately add dry red chilli and saute for a few seconds
green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 16
Add panch phoran masala and give it a quick mix
panch phoran masala(1 teaspoon) - 17
Immediately add the onions so that the panch phoran masala doesn't get burnt, add pinch of salt and fry the onions in tadka till they turn light brownish and appears cooked
pinch asafoetida (hing)(1)salt - to tasteonion - finely chopped(1)potato (aloo) - cooked and mashed(1)salt - to tastepanch phoran masala(1 teaspoon) - 18
Now add the chopped tomatoes, turmeric powder and mix well
onion - finely chopped(1)tomatoes - finely chopped(4)turmeric powder (haldi)(0.1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a handful finely chopped - 19
Cook the tomatoes over low heat till they become mushy
tomatoes - finely chopped(4) - 20
Now add the bottle gourd, red chilli powder, coriander powder and adjust salt levels
green chilli - soaked with masoor dal(1)salt - to tastebottle gourd (lauki) - peeled and cubed(1 cup)turmeric powder (haldi)(0.1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - to tastedry red chilli - halved(1)coriander (dhania) leaves - a handful finely chopped - 21
Once the bottle gourd is sauteed for a minute, add about 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked
masoor dal (whole) - soaked for 30 minutes(1/2 cup)potato (aloo) - cooked and mashed(1)bottle gourd (lauki) - peeled and cubed(1 cup) - 22
At this stage, add the mashed potato to the tenga and mix well
potato (aloo) - cooked and mashed(1) - 23
Adjust water levels if required and cook for another 3-4 minutes and switch off
masoor dal (whole) - soaked for 30 minutes(1/2 cup) - 24
Add the masoor dal fritters, mix well and garnish with chopped coriander
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)onion - finely chopped(1)tomatoes - finely chopped(4)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a handful finely chopped - 25
Serve Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters) with a meal of Assamese Amitar Khar Recipe, steamed rice, Assamese Bilahir Tok Recipe and a dessert like Assamese Style Dil Pasand Recipe for an Assamese inspired lunch
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters)
A high protein Assamese recipe with masoor dal (whole) - soaked for 30 minutes, green chilli - soaked with masoor dal, pinch asafoetida (hing). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters), Wash the dal twice and soak it for 30 minutes with green chillies
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 2
Adjust the addition of green chilli depending on its heat level
green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 3
After half an hour, transfer the soaked red lentils/masoor dal & chillies into a mixer grinder and grind the contents to a coarse paste, with adding very little water if required
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 4
We need a thick paste to be formed to fry
- 5
Add salt, asafoetida and mix well, do a taste check
pinch asafoetida (hing)(1)salt - to tastesalt - to taste - 6
If you feel the salt or green chilli is less, you can add at this stage
green chilli - soaked with masoor dal(1)salt - to tastered chilli powder(1 teaspoon)salt - to tastedry red chilli - halved(1) - 7
Heat oil in a deep frying pan for frying
sunflower oil - to deep fried - 8
Once the oil is hot, poon out small portions of the batter into oil and fry them till they are golden
- 9
Take them out and drain them on a kitchen towel
- 10
DO the frying in batches
- 11
Do not overcrowd the oil in deep frying pan since the frying becomes slow and the fritters might lose their crunchiness
sunflower oil - to deep fried - 12
Keep them aside till the curry is almost done
- 13
Heat a kadai with mustard oil
green chilli - soaked with masoor dal(1)mustard oil(1 teaspoon) - 14
Once the oil is hot, add the bay leaves, saute for a few seconds till the aroma arises
bay leaves (tej patta)(2)coriander (dhania) leaves - a handful finely chopped - 15
Immediately add dry red chilli and saute for a few seconds
green chilli - soaked with masoor dal(1)red chilli powder(1 teaspoon)dry red chilli - halved(1) - 16
Add panch phoran masala and give it a quick mix
panch phoran masala(1 teaspoon) - 17
Immediately add the onions so that the panch phoran masala doesn't get burnt, add pinch of salt and fry the onions in tadka till they turn light brownish and appears cooked
pinch asafoetida (hing)(1)salt - to tasteonion - finely chopped(1)potato (aloo) - cooked and mashed(1)salt - to tastepanch phoran masala(1 teaspoon) - 18
Now add the chopped tomatoes, turmeric powder and mix well
onion - finely chopped(1)tomatoes - finely chopped(4)turmeric powder (haldi)(0.1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a handful finely chopped - 19
Cook the tomatoes over low heat till they become mushy
tomatoes - finely chopped(4) - 20
Now add the bottle gourd, red chilli powder, coriander powder and adjust salt levels
green chilli - soaked with masoor dal(1)salt - to tastebottle gourd (lauki) - peeled and cubed(1 cup)turmeric powder (haldi)(0.1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - to tastedry red chilli - halved(1)coriander (dhania) leaves - a handful finely chopped - 21
Once the bottle gourd is sauteed for a minute, add about 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked
masoor dal (whole) - soaked for 30 minutes(1/2 cup)potato (aloo) - cooked and mashed(1)bottle gourd (lauki) - peeled and cubed(1 cup) - 22
At this stage, add the mashed potato to the tenga and mix well
potato (aloo) - cooked and mashed(1) - 23
Adjust water levels if required and cook for another 3-4 minutes and switch off
masoor dal (whole) - soaked for 30 minutes(1/2 cup) - 24
Add the masoor dal fritters, mix well and garnish with chopped coriander
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)onion - finely chopped(1)tomatoes - finely chopped(4)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a handful finely chopped - 25
Serve Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters) with a meal of Assamese Amitar Khar Recipe, steamed rice, Assamese Bilahir Tok Recipe and a dessert like Assamese Style Dil Pasand Recipe for an Assamese inspired lunch
masoor dal (whole) - soaked for 30 minutes(1/2 cup)green chilli - soaked with masoor dal(1)
Rate this recipe
You might also like · Assamese
Assamese Machor Tenga Anja Recipe - Fish Curry With Kokum
⏱️ 40 min
Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe)
⏱️ 35 min
Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
⏱️ 20 min
Assamese Style Walking Catfish In Curry Leaf Gravy Recipe
⏱️ 40 min
Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
⏱️ 70 min
Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe)
⏱️ 40 min