Bori or sun-dried lentil dumplings is a traditional ingredient used in a number of bengali preparations. Often it plays a silent role to enhance the taste of the dish and thus the secret USP. We can’t think of many veg curries (like Lau Ghanto or Bottle Gourd Curry , Sukto , Mochar Ghonto (Dry Banana Flower Curry) , Mulor Ghonto/ Stir-fried Radish etc.) and fish curries (with Tangra fish , Rahu, Hilsa ect.) without bori in them.
‘Bori’ can be made of urad dal, masoor dal or even chana dal. Thick airy lentil paste is prepared and dried under direct sun in dumpling shpes. In earlier times, ‘bori’ used to be prepared at home. However, these days it is readily available in market.
‘Masla bori’ is a special kind of Urad dal bori with added spices. Usually, ‘bori’ is a used as a supplementary ingredient. However, it is the key ingredient in this recipe. The whole preparation here is based around ‘bori’ which is made into a tasty curry with mustard sauce.
Ingredients to serve 2 :
- Masla Bori (Sun dried lentil dumplings) – 8
- Mustard seeds (black/ white) – 3 tbspoon
- Poppy seeds – 1½ tbspoon
- Green chilli – 4-5
- Chopped tomato – ½ (optional)
- Handful of fresh coriander leaves
- Turmeric powder – ¼ teaspoon
- Nigella seeds or kalonji – ½ teaspoon
- Salt & Sugar to taste
- Mustard oil – ½ cup
Make a smooth paste with mustard seeds, poppy seeds and 2 nos. of green chilli. Try to use less amount of water.
Heat the mustard oil in a kadai over medium flame.
Fry the lentil dumplings (bori) till golden brown and keep aside.
Add nigella seeds and rest of the green chillis in the remaining oil. Saute them for a while and then add chopped tomato. As the tomato get mushy add mustard seeds and poppy seeds paste. Add salt and turmeric powder and cook the mixture till oil separates from it. Then add 2 large cups of water. As the water starts boiling add sugar and fried lentil dumplings (bori). Cover the pan and cook on medium flame for 2-3 minutes. After that separate the lentil dumplings from the gravy and transfer to a serving bowl. Thicken the gravy in the kadai to your desired consistency and then pour on the lentil dumpings (bori). Garnish with chopped coriander leaves.
Serve with plain rice.