Daler Bora with Masala Cha

Instructions

1. 1

   Soak the Dal

   • Rinse the masoor dal thoroughly under running water until the water runs clear.
   • Soak the dal in 2-3 cups of fresh water for at least 2-3 hours. The lentils should be soft enough to break easily with a fingernail.
2. 2

   Grind the Dal

   • Drain the soaked dal completely, ensuring no water remains. This is crucial for a crispy texture.
   • Transfer the dal to a grinder or food processor. Grind it into a thick, coarse paste. Avoid adding any water. If the grinder struggles, add only 1-2 teaspoons of water at a time.
   • The paste should not be smooth; a slightly grainy texture is ideal.
3. 3

   Prepare the Batter

   • Transfer the dal paste to a mixing bowl.
   • Add the finely chopped onion, green chilies, grated ginger, nigella seeds, turmeric powder, rice flour, chopped cilantro, and salt.
   • Using your hands, mix all the ingredients well. Whisk the batter for 1-2 minutes to incorporate some air, which will make the boras lighter and fluffier.
4. 4

   Fry the Boras

   • Heat mustard oil in a kadai or deep pan over medium-high heat. For an authentic pungent flavor, heat the mustard oil until it is almost smoking, then reduce the heat to medium.
   • To test the oil, drop a tiny amount of batter in. It should sizzle and rise to the surface immediately without changing color too quickly.
   • Carefully drop small, slightly flattened portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 6-8.
   • Fry for 4-5 minutes, turning occasionally, until the boras are a deep golden brown and crisp all over.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried boras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with kasundi (Bengali mustard sauce), tomato ketchup, or alongside a meal of rice and dal.