Masur Dailor Bor Tenga
A classic Assamese sour curry featuring crispy red lentil fritters (bor) simmered in a light, tangy tomato-based gravy. This comforting dish is a staple in Assamese homes and pairs perfectly with steamed rice.
For 4 servings
Prepare the Lentil Batter
- Drain the soaked masur dal completely, ensuring no excess water remains.
- Transfer the dal to a grinder or food processor. Grind to a thick, coarse paste. Add 1-2 teaspoons of water only if absolutely necessary to get the blades moving. The paste must be thick.
- Transfer the paste to a mixing bowl. Add the finely chopped small onion, chopped green chilies, grated ginger, 0.25 tsp turmeric powder, and 0.5 tsp salt.
- Whisk the mixture vigorously for 2-3 minutes. This incorporates air and makes the fritters (bor) light and fluffy.
Fry the Lentil Fritters (Bor)
- Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat until it's hot but not smoking.
- Carefully drop small, bite-sized portions of the lentil batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
- Fry for 4-5 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
- Use a slotted spoon to remove the fried fritters and place them on a plate lined with paper towels to drain excess oil. Set aside.
Prepare the Tenga Gravy
- In a separate pot or kadai, heat 2 tbsp of mustard oil over medium heat.
- Once the oil is hot, add the panch phoron, bay leaf, and dried red chilies. Let them crackle for about 30 seconds until fragrant.
- Add the sliced medium onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the chopped tomatoes, slit green chilies, 0.5 tsp turmeric powder, and 1 tsp salt. Stir well.
- Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the mixture.
Simmer and Finish the Curry
- Pour 4 cups of water into the pot and stir everything together. Increase the heat and bring the gravy to a rolling boil.
- Once boiling, reduce the heat to low and let the curry simmer gently for about 10 minutes for the flavors to meld.
- Just before serving, gently add the fried lentil fritters (bor) to the simmering gravy.
- Cook for only 2-3 minutes, just enough for the fritters to absorb some of the gravy while retaining a slight crispness.
- Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
Serve
- Serve the Masur Dailor Bor Tenga immediately with hot steamed rice for an authentic Assamese meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest fritters, ensure the dal paste is very thick. A runny batter will absorb too much oil and become soggy.
- 2Whipping the dal batter before frying is a crucial step to make the 'bor' light and airy.
- 3The authentic sour flavor ('tenga') can also be achieved using chopped elephant apple (outenga) or a few pieces of dried mangosteen (thekera). If using these, add them along with the water and simmer.
- 4This curry is traditionally thin and soupy ('jul'). Avoid the temptation to thicken it with flour or cornstarch.
- 5Add the fritters to the curry just before you plan to eat. If they sit in the gravy for too long, they will become very soft.
- 6For a richer flavor, heat the mustard oil until it just starts to smoke, then let it cool slightly before adding the spices. This tempers the oil's pungent flavor.
Adapt it for your goals.
Sour Agent
Instead of tomatoes and lemon juice, use 1/2 cup of chopped raw mango or 4-5 pieces of 'thekera' (dried mangosteen) for a more traditional sour taste. Add them with the water and simmer until tender.
Add VegetablesAdd Vegetables
You can add 1 medium potato (cubed) or a few pieces of bottle gourd (lauki) to the gravy. Add them after sautéing the onions and cook until they are tender before adding water.
Different LentilDifferent Lentil
While masur dal is classic, this dish can also be prepared with 'matir dal' (split black gram with skin) for a different texture and flavor profile.
No Onion VersionNo Onion Version
For a simpler, 'niramish' (vegetarian without onion/garlic) version, skip the onions in both the fritters and the gravy. The flavor will be lighter and dominated by the spices and tomato.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Masur dal (red lentils) is packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
Rich in Dietary Fiber
The lentils and vegetables in this curry provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Contains Essential Minerals
This dish is a good source of essential minerals like iron, which helps prevent anemia, and potassium, which is important for maintaining heart health and blood pressure.
Boosts Immunity
The use of tomatoes and lemon juice provides a good dose of Vitamin C, while spices like turmeric and ginger have anti-inflammatory and antioxidant properties that support a healthy immune system.
Frequently asked questions
Yes, it is a relatively healthy dish. The red lentils are an excellent source of plant-based protein, fiber, and iron. The curry is light and uses minimal oil for the base. The main consideration is that the fritters are deep-fried. For a healthier version, you can pan-fry or air-fry the fritters.