Boror Tenga

Cuisines

Best for

Recipe

Ingredients

1 cup	red lentils (masoor dal)
1 medium	potato
1 medium	tomato
1 small	onion
2 cups	water
1 tablespoon	mustard oil
1 teaspoon	turmeric powder
1 teaspoon	panch phoron (Assamese five spice blend)
1 teaspoon	salt
1 teaspoon	sugar
1 tablespoon	lemon juice
1 handful	fresh coriander leaves
—	oil for deep frying

Instructions

1. 1 Wash the red lentils thoroughly and soak them in water for about 20 minutes.
2. 2 Drain the lentils and grind them into a coarse paste.
3. 3 Peel and dice the potato into small cubes.
4. 4 Chop the onion finely and dice the tomato.
5. 5 Heat oil in a pan for deep frying.
6. 6 Shape the lentil paste into small round balls (boras) and deep fry until golden brown. Set aside.
7. 7 In another pan, heat mustard oil and add panch phoron.
8. 8 Once the spices splutter, add the chopped onions and sauté until translucent.
9. 9 Add the diced potatoes and turmeric powder, and cook for a few minutes.
10. 10 Add the chopped tomato and cook until it softens.
11. 11 Pour in the water and bring it to a boil.
12. 12 Add salt and sugar to taste.
13. 13 Gently add the fried lentil balls into the boiling mixture.
14. 14 Simmer for about 10-15 minutes until the potatoes are cooked and the flavors meld.
15. 15 Stir in the lemon juice and garnish with fresh coriander leaves before serving.