Boror Tenga recipe

Boror Tenga

by @urvashi82
Prep Time
20min
Cook Time
30min
Total Time
50min

A traditional Assamese dish featuring lentil fritters in a tangy tomato or tamarind gravy.

Ingredients

4 Servings
(1 serving = 1 bowl)

For the Boror (Lentil Fritters)

  • 1cup
    yellow split peas (moong dal or masoor dal)
  • 1piece
    green chili (finely chopped)
  • 1piece
    small onion (finely chopped)
  • 1pinch
    turmeric powder
  • Salt to taste
  • Oil for frying

For the Tenga (Sour Curry)

  • 2piece
    medium tomatoes (finely chopped)
  • 1tbsp
    tamarind pulp (optional)
  • 1tsp
    mustard seeds
  • 1tsp
    fenugreek seeds
  • 2piece
    green chilies (slit)
  • 1/2tsp
    turmeric powder
  • Salt to taste
  • 2tbsp
    mustard oil (or any cooking oil)
  • Fresh coriander leaves for garnish
  • Water as needed

How to make Boror Tenga

Prepare the Boror (Lentil Fritters)

  1. Soak the yellow split peas in water for 2-3 hours.

  2. Drain the water and grind the soaked lentils into a smooth paste using minimal water.

  3. Mix the lentil paste with chopped onions, green chilies, turmeric powder, and salt.

  4. Heat oil in a pan and drop small spoonfuls of the lentil mixture into the hot oil. Fry until golden and crispy. Remove and set aside.

Prepare the Tenga (Sour Gravy)

  1. Heat mustard oil in a pan. Let it smoke a little for the authentic Assamese flavor.

  2. Add mustard seeds and fenugreek seeds. Let them splutter.

  3. Add chopped tomatoes and green chilies. Cook until the tomatoes soften.

  4. Add turmeric powder, salt, and tamarind pulp (if using) for extra sourness.

  5. Pour in 2-3 cups of water and let the mixture simmer for 5-7 minutes.

  6. Add the fried lentil fritters to the curry and let it cook for another 5-10 minutes so the fritters can absorb the flavors.

Garnishing

  1. Garnish with fresh coriander leaves before serving.

Tips & Tricks

  1. For an authentic flavor, let the mustard oil smoke slightly before cooking.

  2. Adjust the amount of tamarind pulp based on your preference for tanginess.