Dal er Bora/fritter in Mustard/sorshey Curry/jhol or Borar Jhaal

Dal eer Bora/Fritter In Mustard Curry/jhol or Borar Jhaal

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This vegetarian dish with masoor dal or red lentil  wadas/bora/fritters/cakes in a thick mustard sauce and tomato gravy is ideal with hot steaming rice.

Preparation Time - 15 min (Pre preparation is to wash & soak the Masoor dal for an hour )
Cooking Time - 20 - 30 min

Ingredients

For the Masoor dal bora or Fritters

1. Red masoor dal or lentil 1/2 cup (makes 9 fritters) washed and soaked for about an hour and then drain out the water just before grinding.
2. Ginger 1 inch
3. Ajwain/jowan/carom seeds 1/4 tspn
4. Nigella seeds or kalo jeere 1/4 tspn
5. Green chilly 1
5. Salt 1/4 tspn
6. Water very little.
7. Oil for the fritters.

For the curry

1. 1 tbspn black mustard seeds
2. 1 tspn white poppy seeds
3. Half of a large sized tomato( half of which will go into making mustard paste and other half in the gravy ).
4. 1 big garlic clove
5. Salt about 1/4 tspn or as per taste ( remember that fritters have salt added)
6. Kalojeere or Nigella seeds 1/4 tspn
7. Spring onion 5-6 sticks.
8. Habanero chilly or any chilly of your choice
9. For garnish lime wedges,green chilly and cilantro
10. Water about 1 cup ( 250 ml ) or as per your gravy preference
11. Oil for the curry ( Mustard or vegetable oil )

Lets do the prep work

1. Make a paste of the soaked lentils, ginger with salt and very little water ( It must have a thick consistency so as to form the fritters).
2. Make a paste of mustard seeds ,poppy seeds, tomato, garlic with little salt and water .
3. Chop the spring onion about an inch in size and separate the green partfrom the thick white part as shown in the picture.
4. Chop the remaining tomato in to big chunky pieces.
5. Chop the Habanero horizontally and the green chilly horizontally.

Get Set  Cook

Making the Masoor dal fritters or bora

1. Mix the ajwain/carrom seeds and kalojeere/ nigella seeds with the grounded dal batter and add 1 chopped green chilly to it (optional )
2. Heat oil in a non stick saucepan and with the help of spoon or icecream scooper drop dollops of the dal batter into the pan.
3. I have used very less oil to make the fritters you can also deep fry the fritters.After one side of the fritter is done turn to the other side and slowly press the fritter or bora to ensure they are cooked properly as shown in the picture.
4. Take out the boras and keep separately.You can also eat these boras or fritters with a cup of hot tea or coffee :) yummy .

   Now lets make the gravy

5. Next heat little more oil in the saucepan and add 1/4 tspn black Nigella or kalojeere.
6. Add the paste of  black mustard seeds,white poppy seeds,tomato , garlic and saltmade with little water.
7. Be careful as mustard paste may turn bitter.
8. You will notice the raw smell of garlic gone and oil oozing out from the mixture as shown in the picture.
9. At this point add the white parts of spring onion and tomato and mix.
10. Add 1 cup of water and bring it to a boil.
11.When boiling starts add the boras and green parts of spring onion
12. Cook on a low to medium flame and adjust the gravy to your desired consistency.
13. Add the Habanero chilly or any chilly of your preference.
14. Lastly garnish with fresh lime wedges,green chilly and cilantro and serve with hot steamed rice and sweet raw green Mango chutney .

   Note

1. For a no onion no garlic version simple omit the garlic  while making the mustard,poppy,tomato, water and  salt paste. It will still taste good.Kalonj are onion seeds you can omit it for a no onion no garlic version.
2. Check out my Raw Green Mango chutney recipe for a complete dinner or lunch menu:)


Pictures :-