Bilahi Boror Anja
A light, tangy Assamese tomato curry with soft lentil fritters gently poached in the gravy. The lentil dumplings soak up the bright tomato-ginger broth, creating a comforting, protein-rich dish that pairs beautifully with plain rice.
For 4 servings
- prep
Soak the urad dal.
Wash the urad dal and soak in enough water for 2 hours. Drain and grind to a smooth, fluffy paste with minimal water.
TIPSoaking the dal well ensures the fritters turn out soft and airy. - steam · ~11 min
Steam the lentil dumplings.
Shape the ground dal paste into small, flat discs and arrange on a greased steamer plate. Steam for 10-12 minutes until firm. Set aside to cool slightly.
TIPThe dumplings should be small — about 1.5 inches across — so they cook evenly. - boil · ~10 min
Cook the tomato base.
1.In a pan, combine chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 2 cups of water.2.Bring to a boil over medium-high heat.3.Reduce heat and simmer for 8-10 minutes until tomatoes are completely soft and pulpy. - simmer · ~6 min
Add the lentil dumplings to the curry.
Gently slide the steamed lentil fritters into the simmering tomato gravy. Add 1 more cup of water if the gravy is too thick. Simmer for 5-7 minutes so the dumplings absorb the tangy broth.
TIPDon't stir vigorously after adding the dumplings — they are delicate and may break. - temper · ~2 min
Finish with a raw mustard oil tempering.
Turn off the heat. Drizzle the raw mustard oil over the curry and immediately cover with a lid for 2 minutes to trap the aroma. Stir gently.
TIPAdding mustard oil raw at the end gives Bilahi Boror Anja its signature pungent kick. - garnish
Garnish with fresh cilantro and serve hot.
Sprinkle chopped cilantro over the curry. Serve with steamed plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the urad dal for a full 2 hours to ensure a smooth, fluffy paste.
- 2Shape the dumplings into flat discs, not balls, so they cook evenly and absorb the gravy.
- 3Steam the dumplings on a greased plate to prevent sticking and tearing.
- 4Simmer the tomato gravy until completely pulpy before adding the dumplings.
- 5Slide the steamed fritters gently into the curry; do not stir vigorously to avoid breakage.
- 6Let the raw mustard oil sit under the lid for 2 minutes to unlock its full aroma.
- 7Serve immediately with rice; the dumplings will soak up more liquid as they sit.
Adapt it for your goals.
Vegan
This dish is naturally vegan since it uses plant-based urad dal, tomatoes, and mustard oil — no changes needed for a vegan diet.
gluten freeGluten-free
Bilahi Boror Anja is already gluten-free as urad dal and all other ingredients are naturally free of gluten, making it safe for those with celiac or gluten sensitivity.
low oilLow-oil
Reduce the mustard oil to 1 teaspoon and skip the final drizzle to lower the fat content while keeping the tangy tomato base.
spicySpicy
Add 2 more slit green chilies or a pinch of red chili flakes to the simmering gravy for extra heat.
Why this is on our healthy list.
High in Plant Protein
Urad dal (split black gram) is a rich source of plant-based protein, supporting muscle repair and satiety.
Rich in Antioxidants
Tomatoes provide lycopene, an antioxidant linked to heart health, while turmeric adds anti-inflammatory curcumin.
Gut-Friendly Fiber
The lentils and tomatoes contribute dietary fiber that aids digestion and promotes a healthy gut microbiome.
Low in Saturated Fat
Mustard oil is low in saturated fat and high in monounsaturated fats, which are heart-friendly when used in moderation.
Frequently asked questions
Red lentils (masoor dal) are not a good substitute because they turn mushy when steamed and won't hold their shape in the curry.
