Daler Borar Jhal (Lentil Fritter in Mustard Gravy)

This ‘Daler Bora’ is nothing but lentil fritter which is one of the most haves in our family on ‘Niramish’ or veg days. Now a days making this ‘Daler Bora’ is no big deal as there are various types of mixer grinder available in market. Gone those days when ‘Thakuma’ used to grind this overnight soaked ‘Dal’ on ‘Shil-Nora’! But somehow I feel the taste of those ‘Borars’ were far better than now. Because for grinding in a mixer one need to add a little water but in ‘Shil-Nora’ you can make the paste without adding any water. And that makes a difference in the consistency of ‘Dal bata’ (lentil paste) as well as taste. But nothing could be done!

This is a super easy recipe. Just have to make the paste…. Then fritters…. And the gravy! But care has to be taken while adding water as fritters absorbs water and size of the fritters also increases after absorbing water. The gravy is not runny but enough to coat the fritters. So this is how I made the ‘Daler Borar Jhal’……

  • Servings: 15-number
  • Time: 410 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 360 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

For making the fritters: (15-16 fritters)
Motor Dal or Yellow Split Peas – 200 gms
Red Chillie Powder – ½ tsp
Turmeric Powder – ½ tsp
For making the gravy:
Mustard Seed Paste – 4 tsp
Green Chillies – 4-5
Red Chillie Powder – ½ tsp
Cumin Powder – ½ tsp
Turmeric Powder – 1 tsp
Salt – To taste
2 tsps Mustard Oil – For frying the fritters +

Steps

  1. Soak Matar Dal (Yellow Split Peas) in water overnight or for 5-6 hours.
  2. In a grinder add the soaked lentils and make a smooth paste.
  3. Beat the lentil paste with your hand for 2-3 minutes till everything is well mixed up adding salt.
  4. Now add 2-3 tsp of oil in a non stick frying pan. Add a tablespoonful of lentil paste on the pan keeping space in between. Always keep the heat at medium-low. Once one side turns golden brown and crisp turn the other side. Make all the flitters in batches adding a little oil each time.
  5. Heat 2 tsp of oil in a kadai or wok. Add slitted green chillies.
  6. Next add turmeric powder, cumin powder and red chillie powder. Stir for few seconds and then add 1 cup water.
  7. When the water starts boiling add mustard seed paste.
  8. Adjust salt. Now add all the fritters. Keep this in mind that fritters absorb water so keep the gravy a little runny. Cook for 5-6 minutes in low heat.
  9. Serve with steamed rice.

Note:

~ if you wish you may add little ‘kalo jeere’ or nigella seeds with the lentil batter.

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