A traditional Assamese dish featuring lentil fritters in a tangy tomato or tamarind gravy.
Ingredients
For the Boror (Lentil Fritters)
- 1cupyellow split peas (moong dal or masoor dal)
- 1piecegreen chili (finely chopped)
- 1piecesmall onion (finely chopped)
- 1pinchturmeric powder
- Salt to taste
- Oil for frying
For the Tenga (Sour Curry)
- 2piecemedium tomatoes (finely chopped)
- 1tbsptamarind pulp (optional)
- 1tspmustard seeds
- 1tspfenugreek seeds
- 2piecegreen chilies (slit)
- 1/2tspturmeric powder
- Salt to taste
- 2tbspmustard oil (or any cooking oil)
- Fresh coriander leaves for garnish
- Water as needed
How to make Boror Tenga
Prepare the Boror (Lentil Fritters)
Soak the yellow split peas in water for 2-3 hours.
Drain the water and grind the soaked lentils into a smooth paste using minimal water.
Mix the lentil paste with chopped onions, green chilies, turmeric powder, and salt.
Heat oil in a pan and drop small spoonfuls of the lentil mixture into the hot oil. Fry until golden and crispy. Remove and set aside.
Prepare the Tenga (Sour Gravy)
Heat mustard oil in a pan. Let it smoke a little for the authentic Assamese flavor.
Add mustard seeds and fenugreek seeds. Let them splutter.
Add chopped tomatoes and green chilies. Cook until the tomatoes soften.
Add turmeric powder, salt, and tamarind pulp (if using) for extra sourness.
Pour in 2-3 cups of water and let the mixture simmer for 5-7 minutes.
Add the fried lentil fritters to the curry and let it cook for another 5-10 minutes so the fritters can absorb the flavors.
Garnishing
Garnish with fresh coriander leaves before serving.
Tips & Tricks
For an authentic flavor, let the mustard oil smoke slightly before cooking.
Adjust the amount of tamarind pulp based on your preference for tanginess.