Boror Tenga (Red Lentil Fritters in a Tangy Gravy)


For the Fritters –

  • 100 gm masoor dal (red lentils)
  • 25 gm rice
  • 1 tbsp chopped coriander leaves
  • 2 medium sized onions, chopped
  • 2 chopped green chillies
  • A pinch of cumin seeds
  • Salt to taste
  • Mustard oil for frying

For the Curry-

  • 3 tsp rice flour
  • 6 pieces of thekera (kokum)
  • 100 ml warm water
  • A pinch of fenugreek seeds
  • 600 ml hot water
  • 1/2 tsp turmeric powder
  • 1 tbsp mustard oil
  • Salt to taste

Method –

  1. Clean, wash and soak the rice and dal for 3 hours
  2. Grind it to a smooth paste
  3. Add the chopped coriander leaves, onions, green chillies, cumin seeds and salt to the paste
  4. Mix well
  5. Heat mustard oil in a kadhai
  6. Fry the fritters on medium flame till crisp
  7. Remove on absorbent paper and set aside
  8. Make a paste of rice flour and water. Set aside
  9. Soak the thekera in 100 ml warm water for 30 minutes
  10. Mash the softened thekera with fingers and set aside
  11. Heat 1 tbsp mustard oil in a kadhai
  12. Add the fenugreek seeds
  13. When the seeds turn red, add the mashed thekera along with the water
  14. Also add hot water
  15. Sprinkle turmeric powder and salt
  16. Let it cook for 5 minutes
  17. Add the fritter and cook covered on low heat for 5 minutes
  18. Add the rice flour paste
  19. Cook for another 2 minutes and remove it from heat
  20. Serve with steamed rice

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