Masur Dailor Boror Tenga
Light and tangy Assamese curry featuring fluffy red lentil dumplings (boror) swimming in a sour tomato-based gravy. The lentil fritters soak up the bright, lemony flavors while staying soft on the inside. A comforting, everyday dish that pairs beautifully with steamed rice.
For 4 servings
- prep
Soak and grind the lentils.
1.Soak the masur dal in water for 2 hours. Drain completely.2.Grind the soaked dal to a smooth, thick paste without adding any water. Scrape down the sides.3.Transfer the paste to a bowl and whisk vigorously for 2-3 minutes until light and fluffy.TIPWhipping air into the paste is the secret to soft, spongy boror. Do not add water while grinding. - mix
Season the lentil batter.
Add a pinch of salt to the lentil paste and mix well.
- fry · ~15 min
Fry the lentil dumplings (boror).
1.Heat the oil for deep frying in a kadai over medium heat.2.Drop small spoonfuls of the lentil batter into the hot oil. Do not overcrowd.3.Fry in batches, turning occasionally, until golden brown all over (3-4 minutes per batch).4.Drain the fried boror on paper towels and set aside.TIPKeep dumplings small, about the size of a lemon. They will puff up slightly while frying. - temper · ~3 min
Make the tempering.
1.Heat the mustard oil in a deep pan until it reaches its smoking point, then cool slightly.2.Add panch phoron and let the seeds splutter (about 30 seconds).3.Add the ginger paste and sauté until the raw aroma fades (about 1 minute).TIPHeating mustard oil to its smoking point and then cooling it removes the raw pungent flavor. - saute · ~8 min
Cook the tomato base.
1.Add the chopped tomatoes, turmeric powder, and green chili to the pan.2.Cook over medium heat, stirring frequently, until the tomatoes break down completely and the oil starts to separate (6-8 minutes). - simmer · ~10 min
Build the sour gravy.
1.Pour in the water, add salt for gravy, and sugar. Stir well.2.Bring the gravy to a gentle boil, then reduce the heat and let it simmer for 10 minutes.TIPThe sugar balances the tanginess. Do not skip it. - simmer · ~5 min
Add the boror to the gravy.
1.Gently slide the fried lentil dumplings into the simmering gravy.2.Let them simmer in the gravy for 5 minutes so they absorb the flavors.3.Turn off the heat and immediately stir in the lemon juice.TIPAdd the lemon juice only after turning off the heat to keep the sourness bright and fresh. - garnish
Garnish and serve.
Garnish with fresh chopped cilantro and serve hot with steamed rice.
TIPThe gravy will thicken slightly upon resting. It tastes even better the next day.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the lentil paste until it turns pale and fluffy—this ensures soft, pillowy dumplings.
- 2Drop the boror gently into medium-hot oil; too hot will brown the outside before the inside cooks.
- 3Do not overcrowd the kadai while frying; fry in small batches for even golden color.
- 4Simmer the tomatoes until the oil visibly separates from the masala for a rich, cohesive gravy.
- 5Always add lemon juice off the heat to preserve its bright, fresh tanginess.
- 6Refrigerate leftovers; the boror soften further and taste even better the next day.
Adapt it for your goals.
Oil-free (air-fryer)
Shape the lentil paste into small discs, brush lightly with oil, and air-fry at 375°F until golden and crisp. Ideal for a lower-fat version that still yields tender boror.
spicierSpicier
Add 1/2 teaspoon of red chili powder or finely chopped fresh bird's-eye chilies to the lentil batter for extra heat. Perfect for those who prefer a punchier curry.
veganVegan
This recipe is already vegan — skip the optional yogurt garnish and stick with plant-based sides like steamed rice.
high proteinHigh-protein
Replace half the water in the gravy with a thin coconut milk (not thick) to add healthy fats and protein without dulling the tanginess.
Why this is on our healthy list.
Rich in Plant Protein
Red lentils form the base of the dumplings, offering a hearty dose of plant-based protein that supports muscle repair and satiety.
High in Dietary Fiber
Both lentils and tomatoes contribute soluble and insoluble fiber, aiding digestion and promoting a feeling of fullness.
Good Source of Antioxidants
Tomatoes, turmeric, and cilantro are packed with antioxidants like lycopene and curcumin, which help combat oxidative stress.
Low in Saturated Fat
The use of mustard oil (rich in monounsaturated and polyunsaturated fats) and lean lentil-based dumplings keeps saturated fat content minimal.
Frequently asked questions
The lentil paste must be whisked vigorously to incorporate air, and no water should be added while grinding. Frying at the correct oil temperature is also key.
