Mushoor Daler Bora - Bengali lentil fritters

Name: Mushoor Daler Bora - Bengali lentil fritters
Total time: 300 s
Yield: 15-20 pieces
Cuisine: British
Ingredients: 1/2 cup red lentils (mushoor dal) soaked for at least 2 hours; 2 tbsps water; 2 red or green birds eye chillies, stalks removed; 2 cloves garlic; 1/2 red onion, cut in two and sliced; 2 tsps turmeric; 1/2 tsp salt; 1/2 tsp hot curry powder; 1/4 tsp cumin seeds; 1/2 cup coriander, chopped; oil for frying

Laura @FeelBetter

Milton Keynes, England

Daler Bora is a popular snack served during family gatherings and is popular in South Asian households especially during the month of Ramadan as well as Eid. You will be sure to find it on someone’s plate as it is a perfect finger food that is packed with flavour.

Every Bengali household has hundreds of recipes handed down generation to generation which are tweaked over the years. Nothing is ever weighed, all measured by eye using a cup, handful or a big spoon so there are many varying recipes for this humble lentil dish.

I asked my mother-in-law once for a mutton recipe but she had to cook it to be able to provide the recipe ingredients and quantities. The recipe was translated but there was no quantity for the meat so I asked when she goes to the butchers, how much does she buy. The answer was 1 – not 1 kg but 1 whole sheep!

Daler (lentil) Bora (fritter) consists of mushoor (red) lentils that are ground with garlic and chilli, hand mixed with onions and spices and fried. The ingredients can be changed depending on your taste, e.g. add more or less chillies.

These versatile little golden delights can be eaten with rice, in a sandwich or just served with ketchup. My favourite accompaniment is Banana Habarnero made in Cumbria. If you are really brave, try Mr Naga which is rated 1 to 1.6 million SHU on the Scoville scale ☄️

#GlobalApron #lentils

Laura @FeelBetter

Milton Keynes, England

#GlobalApron #lentils

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Ingredients

5 minutes

15-20 pieces

1/2 cupred lentils (mushoor dal) soaked for at least 2 hours
2 tbspswater
2red or green birds eye chillies, stalks removed
2 clovesgarlic
1/2red onion, cut in two and sliced
2tsps turmeric
1/2 tspsalt
1/2 tsphot curry powder
1/4 tspcumin seeds
1/2 cupcoriander, chopped
oil for frying

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Steps

5 minutes

1

Drain the lentils then blend in a food processor with water, chillies and garlic. Mix in by hand the onion, turmeric, salt, curry powder, cumin seeds and coriander, squeezing the mix to blend the flavours.
2

Heat oil in a pan. Drop the batter in small spoonfuls and fry on medium to low heat for around 3-4 minutes until golden brown on both sides. Ensure they are cooked through. Serve hot with ketchup, or my favourite, Banana Habarnero made in Cumbria. If you are really brave, try Mr Naga which has 1 to 1.6 million SHU on the scoville scale!