Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
Discover the vibrant flavors of Assam with this delightful and hearty recipe for Assamese Bilahi Boror Tenga, a sour curry made with crispy red lentil fritters. Known for its distinct taste, this dish is a must-try for anyone wanting to explore North Eastern Indian cuisine. While the traditional version typically uses fried fish, this vegetarian adaptation uses masoor dal fritters, bringing both a delicious texture and a rich source of protein to the dish. The curry is made tangy and refreshing with kokum (Malabar tamarind) and tomatoes, perfectly complementing the crispy fritters.
Cuisine: Assamese
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pink Masoor Dal (Split) | 1/2 cup, soaked for 1 hour |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Kokum (Malabar Tamarind) | 4 pieces, soaked in 1/2 cup water for 15 minutes |
| Oil | For frying the masoor dal fritters |
| Sugar | A pinch |
| Bay leaf (Tej Patta) | 1 |
| Panch Phoran Masala | 1/3 teaspoon |
| Dry Red Chilli | 1 |
| Mustard oil | 1 tablespoon |
| Whole Wheat Flour | 1 tablespoon |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Red Chilli powder | 1/3 teaspoon |
Preparation Time
30 minutes
Cooking Time
40 minutes
Instructions
-
Prepare the Red Lentil Fritters:
- Drain the soaked pink masoor dal and grind it into a coarse paste using a little water.
- Transfer the paste to a bowl and add salt and turmeric powder. Mix well to combine.
-
Fry the Fritters:
- Heat a kuzhi paniyaram pan or a shallow frying pan and drop spoonfuls of the batter into each cavity.
- Add a few drops of oil into each cavity and cook until the bottom portion turns golden brown. Flip the fritters to brown both sides evenly, ensuring a crispy texture.
- Once browned and crisp, remove the fritters from the pan and place them on an absorbent paper to remove excess oil.
-
Prepare the Sour Curry:
- In a separate pan, heat mustard oil. Once hot, add panch phoran masala, bay leaf, and dried red chilli. Let the spices splutter for a few seconds.
- Add the chopped onion and sauté until it turns translucent. Next, add the soaked kokum (along with the soaking water) and sauté briefly.
- Stir in the chopped tomato and red chilli powder, cooking for 2-3 minutes until the tomatoes soften.
- Add a pinch of sugar, salt, and a splash of water (to the desired consistency). Let it simmer for a minute to bring out the flavors.
-
Thicken the Curry:
- In a small bowl, mix whole wheat flour with 2 tablespoons of water to form a smooth paste. Slowly add this paste into the curry while stirring continuously to avoid lumps.
- Stir the curry and let it simmer for another 2 minutes.
-
Combine the Fritters and Curry:
- Gently add the masoor dal fritters into the simmering curry and let them soak for a couple of minutes, absorbing the tangy flavors of the curry.
-
Serve:
- Serve the Assamese Bilahi Boror Tenga (Sour Curry with Red Lentil Fritters) hot, paired with Spicy Yogurt Chapati, Assamese Amitar Khar, and Egg Shoap as an appetizer for a complete Assamese meal experience.
Enjoy a burst of traditional Assamese flavors in every bite with this protein-rich, vegetarian delight. The combination of sourness from kokum and tomatoes with crispy lentil fritters makes for an unforgettable dish perfect for a light yet satisfying meal.
