Go Back
Print
bengali daler bora jhol recipe

Bengali Daler Borar Jhol / Lentil Fritter Curry

Bengali Daler Borar Jhol / Lentil Fritter Curry is old fashioned recipe from Bengali cuisine and is apt for all seasons and also when you ran out of vegetables.

Course Side Dish
Recipe Cuisine Bengali
Keyword Bengali daler borar jhol
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Recipe Ingredients

  • 1/2 cup Musoor dal / Red lentils
  • 1/4 cup Chana dal / Bengal gram
  • 1 Onion, chopped
  • 2 Green chillies, chopped
  • 1 Ginger piece 1 inch long
  • 1 big Potaoes, cut into chunks
  • 1 cup Red Pumpkin, cut into chunks
  • 1 Onion Paste out of 1 onion
  • 2 tbsp Ginger paste
  • 1 tbsp Garlic, chopped
  • 2 medium Tomato, chopped
  • 2 Bay leaves
  • 2 tbsp Turmeric powder
  • 2 tbsp Cumin Powder
  • 2 tbsp Coriander powder
  • 2 tbsp Red chilli powder
  • 1 tsp Cumin seeds
  • Salt and sugar as per taste
  • Refined oil for deep frying
  • 2 tbsp Mustard oil

Recipe Instructions

How to prepare the lentil fritters / daler bora

  1. Soak the dal in hot water for one hour. Drain the water completely.

  2. Now in a mixer, put dal, ginger cut into small pieces, one green chillie, pinch of turmeric and salt.

  3. Pulse it till it become a medium coarse paste.

  4. Take out the dal mixture in a bowl, add chopped onions, chopped green chillies, half portion of all the spices except cumin seeds.

  5. Using a fork mix it well and rest it for half an hour.

  6. In a kadhai or deep bottom pan, pour enough refined oil for deep frying.

  7. Once the oil is hot enough, lower the heat to medium hot. Scoop the mixture using a spoon (I have used tablespoon) and carefully place it in hot oil. Do not overcrowd the pan. Fry it till golden brown from all sides. Slot them out on a kitchen towel.

How to make the curry

  1. In a separate pan, heat the mustard oil. Once hot enough, temper it with cumin seeds and bay leaves. Add the chopped garlic, once the garlic absorbs brownish hue, add the onion paste, followed by ginger paste. Let it saute for few minutes and add little salt and turmeric powder. Fry for sometime till the paste starts leaving the sides of the pan.

  2. Slide in the chopped tomatoes now, followed by all the spices mentioned above. Braise the masala paste on medium heat till it starts changing color. Add in the vegetables and mix it well. Keep frying till vegetables becomes slightly tender.

  3. Add around 3 cups of water, lower the heat, cover and cook till the vegetables are cooked through. This will take roughly 15 minutes.

  4. Once the vegetables are cooked through, add the pakora, check the seasonings, add water if requires (beacuse fritters are going to soak the gravy at least 1/4th) bring it to rapid boil. Switch off the heat. Drizzle some ghee over it. Cover and serve after half an hour. This will give time to lentils to soak some gravy and they will become juicy, which is very important.