Bora or fritters are made with a mix of red lentils and yellow split peas. They are traditionally deep fried but to make the dish guilt-free, I use the paniyaram pan or aebliskiver pan. This is a delicious recipe to serve with rice or even roti.
About the Recipe
Being a vegetarian, lentils are one of my favorite source of protein. I love using them in various dishes like this vegetarian kedgeree or this potato lentil stew or these Mauritian dholl puri. Daler borar jhol recipe is an amazing combination of lentils, veggies and spices. Panch phoron is a traditional spice blend that adds lots of flavor to this traditional Bengali vegetarian curry. A perfect niramish side dish that has no onion and no garlic. Recipe has two components, daler bora or Bengali lentil fritters and the jhol or the gravy. Also instead of deep frying the fritters, I use an appe or aebliskiver pan to make them little healthy and guilt-free. These daler bora are very similar to South Indian vada. Cooking them in a tomato gravy with spices makes it unique and absolutely delicious. Do try this recipe, I am sure you will enjoy it!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make dal er bora recipe:
chana dal aka yellow split peas, cholar dalred lentils aka musur dal, masoor dalginger, green chilies, cumin seeds
To make the jhol part of the recipe, you will need the following:
onion, potatoes, tomatoesgreen chili, gingerpanch phoron - it is a combination of mustard, cumin, fennel, nigella and fenugreek seedsground cumin, chili powder, turmeric and salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Start by making the daler bora recipe. It involves soaking the lentils, so plan accordingly. Combine chana and masoor dal in a medium bowl. Add enough water and soak dals in water for at least 30 minutes and up to 2 hours. Drain the water from the lentils and transfer them to a blender or food processor. Add ginger, green chilies, salt, and 1~2 tablespoons of water. Grind into a coarse paste.* Heat about 1~2 teaspoons of oil in each cavity of the appam pan. Add about 1 tablespoon of batter in each cavity, cover and cook, stirring halfway through, until golden brown and crispy all over. Remove onto a plate and set aside. Repeat with the remaining lentil mixture. Once you have the fritters ready, it is time to daler borar jhol. Heat oil in a sauté pan; add panch phoron and hing. Once the seeds start to splutter, add the onions, ginger, and green chilies. Cook till the onions turn translucent. Add the potato, cover and cook until tender, about 4-5 minutes. Next add the tomatoes, ground cumin, coriander and red chili powder. Cover and cook till tomatoes turn mushy. Add salt, water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve right away.
Expert Tips
While blending the lentils, make sure not to add too much water. Batter should not too watery or too thick.Deep fry the lentil mixture instead of using the appam pan. You can make the lentil fritters with just red lentils - these are called musur daler bora or masoor dal er bora. They can also be made entirely with split peas.To make the curry ahead of time - keep the gravy or jhol and fried daler bora separate. Mix them just before serving. This will avoid the fritters from absorbing all of the sauce.Serve the curry with steamed rice or even roti.
You might also like
Here are a few more Bengali vegetarian dishes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
