Bilahi Boror Anja
A comforting Assamese curry featuring soft, spongy lentil fritters simmered in a tangy and lightly spiced tomato gravy. This traditional dish is a beautiful balance of textures and flavors, perfect with steamed rice.
For 4 servings
Prepare the Lentil Fritter (Bor) Batter
- Drain the soaked masoor dal completely. Grind it into a thick, slightly coarse paste in a blender, using minimal water (1-2 tablespoons if necessary).
- Transfer the paste to a mixing bowl. Add the finely chopped small onion, green chilies, grated ginger, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
- Using a whisk or your hand, beat the mixture vigorously for 4-5 minutes. This incorporates air and is crucial for making the fritters light and spongy. The batter should feel airy and look paler in color.
Fry the Lentil Fritters (Bor)
- Heat the mustard oil in a kadai or deep pan over medium-high heat until it is hot and slightly smoking. This mellows the pungent flavor of the oil.
- Reduce the heat to medium. Carefully drop small, tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches.
- Fry for 5-6 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
- Use a slotted spoon to remove the fried fritters and drain them on a plate lined with paper towels. Set aside.
Make the Curry Base (Anja)
- Carefully remove the excess oil from the pan, leaving about 2 tablespoons for the curry.
- Heat the remaining oil over medium heat. Add the panch phoron, bay leaf, and dry red chilies. Let them crackle for about 30-40 seconds until fragrant.
- Add the finely chopped medium onion and sauté for 6-7 minutes until it becomes soft and translucent with golden edges.
Cook the Masala
- Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Stir in the tomato puree. Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and the remaining 1 tsp salt.
- Cook the masala on medium-low heat for 8-10 minutes, stirring occasionally. The mixture will thicken, darken in color, and you'll see oil separating from the sides.
Simmer and Finish the Curry
- Pour in 2.5 cups of warm water and add the optional sugar. Stir well to combine and bring the gravy to a rolling boil.
- Reduce the heat to low and let the gravy simmer gently for 5-7 minutes for the flavors to meld together.
- Just before serving, gently slide the fried lentil fritters (bor) into the simmering gravy.
- Cook for only 2-3 minutes, allowing the fritters to absorb some gravy without becoming mushy. Do not overcook.
- Turn off the heat, garnish with fresh coriander leaves, and serve immediately with hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest 'bor' (fritters), ensure your dal paste is thick and whisk it very well to incorporate air.
- 2Using mustard oil and heating it until it smokes slightly is key to achieving the authentic Assamese flavor.
- 3The initial gravy should be slightly thinner than desired, as the lentil fritters will absorb a significant amount of liquid.
- 4To prevent the fritters from breaking apart, add them to the curry just before you are ready to serve.
- 5Use ripe, red tomatoes for a naturally sweet, tangy, and vibrant gravy, reducing the need for added sugar.
Adapt it for your goals.
Add Vegetables
Add diced potatoes along with the onions in the gravy, or add green peas to the simmering gravy for extra texture and nutrition.
Different LentilsDifferent Lentils
While masoor dal is traditional, you can make the fritters with chana dal (split chickpeas) or a mix of masoor and moong dal for a different flavor profile.
Creamier GravyCreamier Gravy
For a richer, less traditional version, you can add a tablespoon of cashew paste along with the tomato puree.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal (red lentils) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The lentils and tomatoes provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, it is a relatively healthy dish. The masoor dal fritters are a great source of plant-based protein and fiber. The tomato-based gravy is rich in vitamins and antioxidants. Frying the fritters adds calories, but you can shallow-fry or use an air fryer for a healthier version.