Assamese Boror Tenga (Vegetarian Sour Curry with Masoor Dal Fritters)
Introduction
Assamese cuisine, rich in vibrant flavors and fresh seasonal ingredients, brings together a harmonious blend of herbs, spices, and textures. One such quintessential dish is Boror Tenga, a vegetarian sour curry that often finds its place at the end of a traditional Assamese meal. Characterized by its tangy flavor profile, Tenga typically incorporates tomatoes, lime, or Thekera (wood apple), with a generous mix of local herbs and spices to bring depth to the dish. In this recipe, we explore a vegetarian twist, where masoor dal fritters are added for a protein-rich, wholesome, and satisfying element. This dish is an excellent option for those seeking a nourishing, hearty side that complements a variety of main courses.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| For the lentil fritters (Boror) | |
| Masoor Dal (Whole) | 1/2 cup (soaked for 30 minutes) |
| Green Chilli | 1 (soaked with masoor dal) |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
| Oil | For deep frying |
| For the gravy (Tenga) | |
| Onion | 1, finely chopped |
| Tomatoes | 4, finely chopped |
| Potato (Aloo) | 1, cooked and mashed |
| Bottle gourd (Lauki) | 1 cup, peeled and cubed |
| Turmeric powder (Haldi) | 1/8 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| For tempering | |
| Mustard oil | 1 teaspoon |
| Panch Phoran Masala (5-spice mix) | 1 teaspoon |
| Bay leaves (Tej Patta) | 2 leaves |
| Dry Red Chilli | 1, halved |
| For garnish | |
| Coriander leaves (Dhania) | A handful, finely chopped |
Allergen Information
- Contains: Lentils (Masoor Dal), Asafoetida (may contain gluten trace depending on the brand), Mustard Oil.
- Suitable for: Gluten-free diets, Vegetarian, Vegan (if no dairy added).
- Note: Ensure the use of a gluten-free asafoetida (hing) if following a strict gluten-free diet.
Dietary Preferences
- Diet Type: Vegetarian, High-protein, Gluten-free (when using gluten-free hing).
- Nutritional Benefits: This recipe is an excellent source of plant-based protein, fiber, and essential vitamins and minerals from the vegetables. Masoor dal provides a rich supply of folate, iron, and protein, while bottle gourd adds hydration and digestive benefits.
Instructions
-
Prepare the Lentil Fritters
Begin by washing the masoor dal thoroughly and soaking it in water for 30 minutes, along with the green chilli. After soaking, drain the water and transfer the dal and green chilli to a blender. Grind it into a coarse paste, adding very little water to ensure the paste is thick. Add a pinch of asafoetida (hing) and salt, then mix well. Taste the batter and adjust the seasoning if necessary. -
-
Fry the Fritters
Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the dal batter into the oil. Fry the fritters in batches, making sure not to overcrowd the pan. Fry until golden brown and crisp on the outside. Remove the fritters and drain them on paper towels to remove excess oil. Set them aside while you prepare the curry. -
Prepare the Tenga (Sour Curry)
Heat mustard oil in a kadai (wok) over medium heat. Once the oil heats up, add bay leaves and sauté them for a few seconds until they release their aroma. Next, add the dry red chilli and sauté for another moment. Immediately add the panch phoran masala (five-spice mix) and mix it into the oil. Quickly add the chopped onions and a pinch of salt. Sauté the onions until they turn light brown and soft. -
Add Tomatoes and Spices
Add the finely chopped tomatoes to the kadai. Sprinkle in turmeric powder, red chilli powder, and coriander powder. Stir well and let the tomatoes cook on low heat until they become soft and mushy, releasing their juices. This step is crucial as it creates the base of the tangy curry. -
Add Vegetables
Add the peeled and cubed bottle gourd (lauki) to the mixture, followed by a little more salt. Sauté for about a minute before adding about 2 cups of water. Bring the mixture to a simmer, cover, and cook for 6-7 minutes, or until the bottle gourd is tender. Once cooked, add the mashed potato to the curry and stir to combine. Adjust the consistency by adding water if needed. -
Final Touches
Once the curry has simmered and the flavors have melded together, add the fried masoor dal fritters to the curry. Gently stir them in, ensuring they are well-coated with the flavorful gravy. Let the curry simmer for an additional 3-4 minutes to allow the fritters to absorb some of the tangy flavors. -
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice, a side of Assamese Amitar Khar, and a tangy Assamese Bilahir Tok. For dessert, try Assamese Style Dil Pasand to round off your meal.
Advice and Tips
- Consistency of the Curry: The consistency of Tenga should be neither too thick nor too runny. If the curry gets too thick during cooking, add a bit more water to achieve the desired consistency.
- Spice Adjustments: The level of spiciness in the fritters and the curry can be adjusted based on your preference. Add more green chillies or red chilli powder if you prefer a spicier dish.
- Fritters Texture: For crisp fritters, avoid overcrowding the frying pan. Fry them in batches to ensure they are evenly cooked and crunchy.
Conclusion
The Assamese Boror Tenga (Vegetarian Sour Curry with Masoor Dal Fritters) is a flavorful, nourishing dish that brings a delightful combination of tanginess, spiciness, and crunch. With the earthy flavor of the masoor dal fritters and the richness of the sour gravy, this dish stands out as a wholesome side in an Assamese-inspired meal. Whether you serve it as part of a traditional Assamese feast or as a standalone dish, it’s bound to leave your taste buds craving for more. Pair it with steamed rice and other Assamese specialties for a complete meal that highlights the best of regional cuisine.
