Steamed Basmati Rice, Boror Tenga and Aloo Bhaji

Ingredients

• 1 cup Masoor Dal (rinsed and soaked in water for at least 2 hours)
• 2 pc Onion (1 finely chopped for fritters, 1 thinly sliced for gravy)
• 2 pc Green Chilli (finely chopped)
• 0.5 inch Ginger (peeled and grated, for fritters)
• 1 tsp Ginger Garlic Paste
• 3 pc Tomato (medium, finely chopped)
• 0.75 tsp Turmeric Powder (divided: 0.25 tsp for fritters, 0.5 tsp for gravy)
• 1.5 tsp Salt (divided: 0.5 tsp for fritters, 1 tsp for gravy, or to taste)
• 0.5 cup Vegetable Oil (for shallow frying the fritters)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pc Bay Leaf
• 2 pc Dried Red Chilli (broken in half)
• 4 cup Water (warm)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentil Fritter (Bor) Batter

   • Drain the soaked masoor dal completely. Transfer to a grinder.
   • Grind the dal into a coarse, thick paste without adding any water. If necessary, add 1-2 teaspoons of water, but the batter should be thick.
   • Transfer the paste to a mixing bowl. Add the finely chopped onion, green chillies, grated ginger, 0.25 tsp turmeric powder, and 0.5 tsp salt.
   • Using a whisk or your hand, beat the mixture vigorously for 4-5 minutes. This incorporates air and makes the fritters light and spongy.
2. 2

   Shallow-Fry the Fritters (Bor)

   • Heat the vegetable oil in a kadai or wide pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface.
   • Carefully drop spoonfuls of the batter into the hot oil, leaving space between them. Do this in batches to avoid overcrowding.
   • Fry for 3-4 minutes on each side, until they are crisp and golden brown.
   • Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

Ingredients

• 500 g Potatoes (About 4 medium. Use waxy potatoes like Yukon Gold or red.)
• 1 tsp Salt (For boiling the potatoes.)
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola.)
• 1 tsp Mustard Seeds (Also known as rai.)
• 1 tsp Cumin Seeds (Also known as jeera.)
• 0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
• 12 leaves Curry Leaves (Fresh curry leaves are recommended.)
• 1 large Onion (Finely chopped, about 150g.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on desired heat.)
• 0.5 tsp Turmeric Powder (Also known as haldi.)
• 0.5 tsp Sugar (Optional, but recommended for authentic Maharashtrian flavor.)
• 1 tbsp Lemon Juice (Adds a bright, tangy finish.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Place the whole, unpeeled potatoes in a pot with enough water to cover them by an inch. Add 1 tsp of salt for boiling.
   • Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted easily but the potatoes remain firm. Do not overcook.
   • Drain the potatoes and allow them to cool completely. This step is crucial to prevent them from becoming mushy.
   • Once cool, peel the skin and gently crumble the potatoes into bite-sized, uneven chunks with your hands. This rustic texture is key to the dish. Set aside.
2. 2

   Prepare Tempering and Sauté Aromatics

   • Heat oil in a wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter, which takes about 30-45 seconds.
   • Immediately add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for 30 seconds until fragrant, being careful as the leaves will splutter.
   • Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma.
3. 3