Assamese Sour Curry with Crispy Red Lentil Fritters (Bilahi Boror Tenga)

Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)

If you’ve ever explored the vibrant and rich flavors of Assamese cuisine, you’ll know that it has a unique way of blending aromatic spices with fresh ingredients, creating dishes that are as comforting as they are flavorful. Assamese Bilahi Boror Tenga, a tangy and savory curry made with red lentil fritters, is an embodiment of the delicate balance of sweet, sour, and spicy flavors. The word “Tenga” refers to sourness in Assamese, and in this dish, it comes from the use of kokum, a variety of Malabar tamarind, which imparts a distinctive tartness to the curry.

This dish combines protein-rich red lentils, crispy fritters, and a tangy curry base, making it an ideal side dish that can be served with rice or roti. Let’s dive into the step-by-step recipe to create this authentic Assamese delight in your kitchen.

Recipe Overview

• Recipe Name: Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters)
• Cuisine: Assamese (India)
• Course: Side Dish
• Diet: High Protein Vegetarian
• Servings: 3
• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 70 minutes

Ingredients

Instructions

Step 1: Prepare the Red Lentil Fritters (Boror)
To begin making the fritters, drain the soaked pink masoor dal and transfer it to a blender or food processor. Grind the dal into a coarse paste, adding just a little water to help the grinding process. The texture should be thick and gritty. Transfer the paste to a bowl, and add salt and turmeric powder. Mix everything well to combine.

Step 2: Fry the Fritters
Next, heat a kuzhi paniyaram pan or a shallow frying pan. If you use a kuzhi paniyaram pan, spoon a small amount of the dal paste into each cavity, allowing it to form small fritters. Drizzle a few drops of oil into each cavity. Let the fritters cook until the bottom turns golden brown and crispy. Once done, carefully flip the fritters to cook the other side until evenly browned and crisp. Alternatively, you can shallow fry these fritters in a regular pan, but note that the shape will differ.

Once the fritters are golden and crisp on both sides, transfer them to an absorbent paper towel to drain any excess oil. Set them aside while you prepare the curry.

Step 3: Prepare the Sour Curry Base
In another pan, heat mustard oil over medium heat. Add the panch phoran masala (a blend of cumin, fennel, mustard, fenugreek, and nigella seeds), bay leaf, and dry red chilli. Allow the seeds to splutter, releasing their aromatic oils into the oil.

Next, add the finely chopped onions and sauté until they turn soft and translucent. Add the soaked kokum pieces (with the soaking water) and sauté for a few more minutes, allowing the kokum to infuse the oil with its tangy flavor.

Step 4: Add the Vegetables and Spices
To the pan, add the chopped tomato and red chilli powder. Stir well and let the mixture cook for 2-3 minutes, allowing the tomatoes to soften and blend with the spices.

Step 5: Build the Curry
Now, pour in the kokum water (the water in which the kokum was soaked) and additional water to achieve your desired consistency for the curry. Add a pinch of sugar to balance the tartness from the kokum. Stir everything well and let it simmer for about a minute.

Step 6: Thicken the Curry
In a small bowl, mix whole wheat flour with 2 tablespoons of water to make a smooth paste. Add this flour paste to the curry, stirring constantly to avoid any lumps. Allow the curry to cook for another 2 minutes until it thickens slightly and becomes silky smooth.

Step 7: Add the Fritters
Now, gently add the fried red lentil fritters into the curry. Stir carefully to ensure the fritters are coated with the curry sauce. Let it simmer for an additional 2 minutes, allowing the fritters to soak up the flavors of the curry.

Step 8: Serve
Once everything is well-combined and heated through, your Assamese Bilahi Boror Tenga (Sour Curry with Red Lentil Fritters) is ready to serve. This dish is best enjoyed immediately while the fritters are still crisp, paired with Spicy Yogurt Chapati, Assamese Amitar Khar, and Egg Shoap for a truly authentic Assamese meal experience.

Tips for Perfecting the Recipe

1. Crispness of Fritters: If you want extra crispy fritters, make sure that the dal paste is not too watery. The consistency should be thick enough to form small fritters without falling apart.
2. Flavor Balance: The key to this dish is balancing the tartness from the kokum with a touch of sweetness. Adjust the sugar and salt according to your taste preferences.
3. Serving Suggestions: This dish pairs beautifully with steamed rice, chapati, or paratha. For a more traditional meal, serve it alongside other Assamese specialties like Amitar Khar (a healthy pumpkin dish) and Egg Shoap (a simple yet flavorful egg curry).

Nutritional Information (per serving)

Conclusion

Assamese Bilahi Boror Tenga is a delicious and hearty dish that perfectly captures the essence of Assamese flavors. With its tangy curry base, crispy lentil fritters, and a medley of aromatic spices, this dish is sure to become a favorite at your dinner table. Whether you’re exploring Assamese cuisine for the first time or revisiting a beloved classic, this sour curry is a must-try!