Masur Dailor Bor Tenga
A cherished Bengali summer classic where fluffy red lentil fritters (bor) soak up a tangy, light tamarind gravy. The contrast of soft dal dumplings in a sour-sweet thin curry makes it a comforting, soul-warming meal perfect with steamed rice.
For 4 servings
- prep
Soak and grind the lentils.
1.Soak 1 cup masoor dal in enough water to cover by 2 inches for 2 hours.2.Drain the dal completely and transfer to a grinder.3.Add 2 green chilies, 1 inch grated ginger, and 1 pinch salt.4.Grind to a coarse, thick paste without adding any water.TIPThe paste must be thick enough to hold shape when dropped from a spoon. If it's runny, the bor will disintegrate while frying. - fry · ~15 min
Fry the dal bor.
1.Heat 2 cups oil in a kadai over medium heat.2.Check the oil is ready by dropping a tiny bit of paste — it should sizzle and rise immediately.3.Drop small spoonfuls (about 1 tbsp each) of dal paste into the hot oil, about 6-8 per batch.4.Fry for 2-3 minutes, turning occasionally, until golden brown and crisp.5.Drain on paper towels and set aside.TIPKeep the heat at medium; high heat browns the outside too fast while the inside remains raw. - prep
Prepare the tamarind base.
1.In a bowl, mix 3 tbsp tamarind paste with 3 cups warm water.2.Strain through a sieve to remove any fibers or seeds.3.Stir in 2 tbsp grated jaggery, 1 pinch salt, and 1 pinch turmeric powder.4.Set this tamarind mixture aside. - temper · ~2 min
Make the tempering.
1.Heat 2 tbsp mustard oil in a saucepan over medium heat until it reaches smoking point.2.Cool slightly, then add 1 tsp panch phoron.3.Let the spices crackle and pop for about 30 seconds.4.Add 2 broken dried red chilies and 1 inch grated ginger.5.Sauté until fragrant, about 30 seconds more.TIPMustard oil must be smoked properly to remove its raw pungency. Let it reach its smoking point, then reduce heat before adding spices. - simmer · ~12 min
Simmer the tangy gravy.
1.Pour the prepared tamarind-jaggery mixture into the pan with the tempering.2.Bring to a gentle boil over medium heat.3.Reduce heat to low and let it simmer uncovered for 10 minutes.4.The gravy will reduce slightly and deepen in color. - simmer · ~7 min
Add the fried bor and finish cooking.
1.Gently drop the fried dal bor into the simmering gravy.2.Let them soak and cook in the gravy on low heat for 5-7 minutes.3.The bor will soften and absorb the tangy liquid.4.Turn off the heat and let it rest for 5 minutes before serving.TIPAdd the bor just before serving so they retain a slight bite. They will continue to soften in the hot gravy. - garnish
Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal paste is thick and coarse; if it's too watery, the bor will fall apart while frying.
- 2Fry the bor over medium heat so the inside cooks through without burning the exterior.
- 3Add the fried bor to the tamarind gravy only when you're ready to serve to keep them from turning mushy.
- 4Smoke the mustard oil thoroughly until it reaches the smoking point to mellow its sharp pungency.
- 5Strain the tamarind mixture well to remove any fibers and seeds for a smooth, clean gravy.
- 6Adjust jaggery quantity depending on the tartness of your tamarind for perfect sweet-sour balance.
Adapt it for your goals.
Low-Oil (Air-Fried Bor)
Instead of deep-frying, spray the dal paste lightly with oil and air-fry at 180°C (350°F) for 10-12 minutes, flipping halfway. The bor will be less crisp but still hold their shape, reducing oil absorption by about 60%.
Spicier VersionSpicier Version
Add 2-3 finely chopped bird's eye chilies to the tempering along with the ginger, plus a pinch of red chili powder to the tamarind gravy for a fiery kick that complements the sourness.
Pumpkin VariationPumpkin Variation
Add 1 cup of roasted pumpkin or butternut squash cubes to the gravy during simmering and mash them slightly; this adds natural sweetness and a velvety texture without needing extra jaggery.
VeganVegan
This recipe is already vegan as written — no animal products are used. Serve with steamed rice or quinoa for a complete plant-based meal.
Why this is on our healthy list.
High in Plant Protein
Red lentils (masoor dal) provide a dense source of plant-based protein, essential for muscle repair and satiety, especially when paired with rice to form a complete protein.
Rich in Antioxidants
Tamarind is packed with polyphenols and flavonoids that help combat oxidative stress, while turmeric adds curcumin, a well-known anti-inflammatory compound.
Digestive Aid
Ginger and panch phoron (especially fennel and cumin) stimulate digestive enzymes, and tamarind acts as a mild laxative, making this a gut-friendly summer dish.
Low in Saturated Fat
Despite using oil for frying, the bor absorb only about 12% of it, and the gravy contains no added saturated fats, keeping the overall dish heart-friendly.
Frequently asked questions
Yes, you can use split yellow moong dal or chana dal, but they require longer soaking (3-4 hours) and may yield a denser bor. Masoor dal gives the softest, fluffiest texture.
