Boror Tenga (Lentil Fritters in a Sour Gravy)

INGREDIENTS

For the bor (lentil fritters): 

• 1 cup masoor dal 
• 2 chillies 
• 1cm piece of ginger 
• 1 teaspoon asafoetida (hing) 
• Chopped coriander leaves 
• Salt to taste 
• Oil for deep frying 

For the tenga (sour curry): 

• 1 large onion, finely chopped 
• 1 tomato, finely chopped or puréed 
• 1 tablespoon ginger-garlic paste 
• 2 teaspoons panch phoron (a mix of equal quantities of fenugreek seeds, cumin seeds, mustard seeds, nigella seeds and fennel seeds) 
• 1 bay leaf 
• 1 inch cinnamon 
• 1 dry red chilli 
• Salt to taste 
• Turmeric powder, red chilli powder, coriander powder and garam masala to taste 
• 1 teaspoon lemon juice (optional) 
• 2 tablespoons mustard oil 

METHOD 

• Soak the masoor dal in water for an hour. 
• Rinse it and add all the other ingredients for the fritters. Blend it to a coarse consistency. 
• Heat oil in a kadhai. When hot, add spoonfuls of the fritter mix and fry till golden. Take them out and let them cool. 
• In a pan, add the mustard oil and let it heat well. 
• Add the panch phoron and let it splutter. 
• Now add the bay leaf, cinnamon and red chilli. 
• Next add the onion followed by the ginger-garlic paste. Sauté it well. 
• Add the chopped tomato and cook till the oil separates. 
• Add salt and all the other powdered spices. 
• Once everything is cooked, add 2 to 3 cups of hot water and let the gravy boil for a few minutes. 
• Add the fritters to the gravy just before serving as they will soak up the gravy. 
• Add lemon juice and serve with hot rice or parathas. 

Warning: Ask a parent or adult to help with these recipes.