Why do I need to soak the dal for exactly 2 hours?

Two hours softens the lentils enough to grind into a thick paste without making them mushy; under-soaking gives a gritty texture, over-soaking makes the fritters greasy.

My bor fell apart in the oil, what went wrong?

The dal paste was too watery or the oil was not hot enough — ensure the paste drops from the spoon without dripping and the oil sizzles instantly when a tiny drop hits it.

Can I make the bor ahead of time?

Yes, fry the bor up to a day ahead, cool completely, and store in an airtight container at room temperature; add them to the simmering curry just before serving.

The broth looks murky, is that normal?

Yes, a slightly cloudy broth is expected from the dal coating and tempered turmeric — it clears slightly as it simmers and is perfectly authentic for this dish.

Home / Recipes / goan / Dimor Bor Tenga

goanMediumeggetariangluten freedairy freenut free

Dimor Bor Tenga

RATING

4.3/5(28)

TASTE SCORE

7/10

A bright, tangy Assamese curry featuring soft lentil fritters and boiled eggs swimming in a light, soupy gravy. The sour punch comes from kokum or lemon, balanced by a gentle ginger warmth — light enough to sip on its own yet satisfying with hot rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

295 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the dal and kokum.
Soak the masoor dal in enough water for 2 hours. Drain completely. Separately, soak the kokum in warm water for 15 minutes.
prep
Make the dal paste for the bor (fritters).
Grind the drained dal with the chopped green chillies and a pinch of salt into a thick, coarse paste. Add no water or just a few drops if absolutely needed — the paste must be thick enough to drop from a spoon.
TIPA slightly coarse paste gives the fritters a better bite. Avoid over-grinding into a smooth purée.
fry · ~10 min
Fry the lentil bor.
1.Heat the 2 cups of oil in a kadai to medium heat.
2.Drop small spoonfuls of the dal paste into the oil — it should fluff into round fritters.
3.Fry in batches until light golden on all sides, about 2 to 3 minutes per batch.
4.Drain on paper towels and set aside.
TIPKeep the heat at medium. High heat browns the outside too fast and leaves the inside raw.
temper · ~2 min
Make the tempering for the curry.
1.Heat 1 tablespoon of oil in a deep pan over medium heat.
2.Add the grated ginger and sauté for 30 seconds until fragrant.
3.Add the turmeric powder and stir for just 5 seconds.
4.Immediately pour in 4 cups of water.
TIPDon't let the turmeric burn — it turns bitter if it hits the hot oil for more than a few seconds.
boil · ~10 min
Build the sour broth.
1.Squeeze the soaked kokum into the water and drop the skins in as well.
2.Add the sugar and salt.
3.Bring the water to a boil, then reduce the heat to a gentle simmer.
4.Let it simmer for 8 to 10 minutes until the water turns slightly pinkish and smells of kokum.
TIPTaste the broth at this stage. It should be pleasantly sour. Adjust with a little more kokum water if needed.
simmer · ~2 min
Add the boiled eggs and bor.
1.Halve the boiled eggs and gently slide them into the simmering curry.
2.Add the fried lentil bor.
3.Simmer for 2 more minutes so the flavours meld — the bor will soften a little but keep their shape.
TIPDon't stir vigorously — the eggs and the soft bor can break. Use a gentle nudge with the ladle.
garnish
Finish with fresh coriander and serve.
Turn off the heat, scatter the chopped coriander leaves on top, and ladle the curry into bowls immediately. Serve with hot steamed rice.
TIPDimor Bor Tenga tastes best after resting for 10 minutes off the heat — the sourness deepens.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the masoor dal for exactly 2 hours — under-soaking leads to dense fritters, over-soaking makes them fall apart in oil.
2
Use a slotted spoon to gently lower the lentil bor into the oil; dropping them from high up causes splashes.
3
When halving the boiled eggs, dip the knife blade in water for clean, yolk-free cuts.
4
Simmer the broth uncovered to let the water reduce slightly and concentrate the tangy flavours.
5
Let the curry sit off the heat for 10 minutes before serving — the kokum sourness deepens and mellows beautifully.
6
Store leftovers in an airtight container for up to 2 days; the bor will soften further but the flavour remains bright.

RECIPE VARIATIONS