A traditional Assamese dish featuring lentil fritters in a tangy tomato or tamarind gravy.
Ingredients
For the Boror (Lentil Fritters)
- 1cupyellow split peas (moong dal or masoor dal)
- 1piecegreen chili (finely chopped)
- 1piecesmall onion (finely chopped)
- 1pinchturmeric powder
- Salt to taste
- Oil for frying
For the Tenga (Sour Curry)
- 2piecemedium tomatoes (finely chopped)
- 1tbsptamarind pulp (optional)
- 1tspmustard seeds
- 1tspfenugreek seeds
- 2piecegreen chilies (slit)
- 1/2tspturmeric powder
- Salt to taste
- 2tbspmustard oil (or any cooking oil)
- Fresh coriander leaves for garnish
- Water as needed
Nutrition (per serving)
Calories
122.5kcal (6.13%)
Protein
7.6g (15.26%)
Carbs
17.5g (6.36%)
Sugars
2.5g (5%)
Healthy Fat
4.3g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
How to make Boror Tenga
Prepare the Boror (Lentil Fritters)
Soak the yellow split peas in water for 2-3 hours.
Drain the water and grind the soaked lentils into a smooth paste using minimal water.
Mix the lentil paste with chopped onions, green chilies, turmeric powder, and salt.
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)
Heat mustard oil in a pan. Let it smoke a little for the authentic Assamese flavor.
Add mustard seeds and fenugreek seeds. Let them splutter.
Add chopped tomatoes and green chilies. Cook until the tomatoes soften.
Add turmeric powder, salt, and tamarind pulp (if using) for extra sourness.
Pour in 2-3 cups of water and let the mixture simmer for 5-7 minutes.
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
Garnish with fresh coriander leaves before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
122.5kcal (6.13%)
Protein
7.6g (15.26%)
Carbs
17.5g (6.36%)
Sugars
2.5g (5%)
Healthy Fat
4.3g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For an authentic flavor, let the mustard oil smoke slightly before cooking.
Adjust the amount of tamarind pulp based on your preference for tanginess.
FAQS
How do I make Boror Tenga with a vegetarian-friendly option?
Boror Tenga is naturally vegetarian as it features lentil fritters in a tangy gravy. To ensure it remains vegetarian-friendly, use vegetable oil instead of mustard oil and skip any non-vegetarian ingredients. The dish is perfect for those following a vegetarian or vegan diet.
What can I substitute for tamarind pulp in Boror Tenga?
If you don't have tamarind pulp, you can substitute it with lemon juice or vinegar for a similar tangy flavor. Start with a small amount and adjust to taste, as these alternatives can be more acidic than tamarind.
How should I store leftover Boror Tenga?
To store leftover Boror Tenga, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to maintain the consistency.
What are some good side dishes to serve with Boror Tenga?
Boror Tenga pairs well with steamed rice or jeera rice for a complete meal. You can also serve it with a side of sautéed greens or a simple cucumber salad to balance the flavors.
What is the cooking process for making crispy lentil fritters in Boror Tenga?
To make crispy lentil fritters for Boror Tenga, soak yellow split peas for 2-3 hours, then grind them into a smooth paste. Mix with chopped onions, green chilies, turmeric, and salt. Fry spoonfuls of this mixture in hot oil until golden brown and crispy before adding them to the tangy gravy.
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