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A classic Assamese sour curry featuring crispy red lentil fritters (bor) simmered in a light, tangy tomato-based gravy. This comforting dish is a staple in Assamese homes and pairs perfectly with steamed rice.
Prepare the Lentil Batter
Fry the Lentil Fritters (Bor)
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A classic Assamese sour curry featuring crispy red lentil fritters (bor) simmered in a light, tangy tomato-based gravy. This comforting dish is a staple in Assamese homes and pairs perfectly with steamed rice.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 161.48 calories per serving with 1.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tenga Gravy
Simmer and Finish the Curry
Serve
Instead of tomatoes and lemon juice, use 1/2 cup of chopped raw mango or 4-5 pieces of 'thekera' (dried mangosteen) for a more traditional sour taste. Add them with the water and simmer until tender.
You can add 1 medium potato (cubed) or a few pieces of bottle gourd (lauki) to the gravy. Add them after sautéing the onions and cook until they are tender before adding water.
While masur dal is classic, this dish can also be prepared with 'matir dal' (split black gram with skin) for a different texture and flavor profile.
For a simpler, 'niramish' (vegetarian without onion/garlic) version, skip the onions in both the fritters and the gravy. The flavor will be lighter and dominated by the spices and tomato.
Masur dal (red lentils) is packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The lentils and vegetables in this curry provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is a good source of essential minerals like iron, which helps prevent anemia, and potassium, which is important for maintaining heart health and blood pressure.
The use of tomatoes and lemon juice provides a good dose of Vitamin C, while spices like turmeric and ginger have anti-inflammatory and antioxidant properties that support a healthy immune system.
Yes, it is a relatively healthy dish. The red lentils are an excellent source of plant-based protein, fiber, and iron. The curry is light and uses minimal oil for the base. The main consideration is that the fritters are deep-fried. For a healthier version, you can pan-fry or air-fry the fritters.
A single serving of Masur Dailor Bor Tenga contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the serving size.
Panch phoron is a whole spice blend essential to Bengali and Assamese cuisine. It consists of equal parts fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. If you don't have it, you can use a mix of cumin and mustard seeds, but the flavor will be different.
Soggy fritters are usually caused by two things: a runny batter or adding them to the curry too early. Ensure your dal paste is very thick. Also, add the fritters to the hot gravy only 2-3 minutes before serving to maintain their texture.
Yes, you can fry the lentil fritters (bor) a day in advance. Store them in an airtight container at room temperature. Add them to the freshly prepared hot curry just before serving.
It is best to store the leftover curry and the fritters in separate airtight containers in the refrigerator for up to 2 days. Reheat the curry until simmering, then add the fritters and cook for a minute before serving.