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I love dishes that include lentils and one of my favorite ways of enjoying them is in fritter form. So when I saw this recipe for lentil fritter curry or Bora’r Jhol on Sandeepa’s blog, I wanted to make it for BM# 22.

Fritters are very similar to vadas that are made in Andhra with mixed lentils, but the use of spices for the curry makes this a very interesting and delicious dish. Sandeepa made the fritters or Daler Bora in the appam pan making them a little more healthier than the deep fried version. I followed suit and used my appam pan to make the fritters. 

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Bengali Lentil Fritters Curry (Bora'r Jhol) Yum
Bengali Lentil Fritters Curry (Bora'r Jhol)
Course side dish
Cuisine bengali
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
For Lentil Fritters (Daler Bora):
  • ½ cup Chana dal
  • ½ cup Masoor dal (I only has 2-3 tbsp of masoor dal, so I added moong dal also)
  • 2 chilies Green
  • 1 Ginger "
  • 1 tsp Cumin Ground
  • to taste Salt
For the Curry:
  • 1 Onion - medium, chopped
  • 1 Potato -medium, peeled and chopped
  • 2 Tomato - medium, chopped
  • 2 chilies Green - slit
  • 1 Ginger " - finely grated
  • 1 tsp Panch Phoron
  • pinch Hing
  • ½ tsp Cumin Ground
  • 1 tsp Coriander Ground
  • ½ tsp chili powder Red (or to taste)
  • to taste Salt
Course side dish
Cuisine bengali
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
For Lentil Fritters (Daler Bora):
  • ½ cup Chana dal
  • ½ cup Masoor dal (I only has 2-3 tbsp of masoor dal, so I added moong dal also)
  • 2 chilies Green
  • 1 Ginger "
  • 1 tsp Cumin Ground
  • to taste Salt
For the Curry:
  • 1 Onion - medium, chopped
  • 1 Potato -medium, peeled and chopped
  • 2 Tomato - medium, chopped
  • 2 chilies Green - slit
  • 1 Ginger " - finely grated
  • 1 tsp Panch Phoron
  • pinch Hing
  • ½ tsp Cumin Ground
  • 1 tsp Coriander Ground
  • ½ tsp chili powder Red (or to taste)
  • to taste Salt
Bengali Lentil Fritters Curry (Bora'r Jhol)
Instructions
  1. To make Lentil fritters: Soak dals in water for at least 30 minutes. Then grind them along with the other ingredients into a coarse paste using little water. Ground paste should not be too watery or too thick. Heat oil in appam pan, fry the ground mixture until golden brown allover. Remove onto a paper towel and set aside.
  2. To make the Curry: Heat 2tsp oil in a saute pan; add panch phoron and hing and once the seeds start to splutter, add the onions and green chilies. Once onions start translucent, add the potato and cook until tender, about 4-5 minutes.
  3. Next add the tomatoes and all the dry masalas. Cover and cook until tomatoes turn mushy. Add salt and 1cup of water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve immediately.
Recipe Notes

If the curry is being made ahead of time, remove the fritters after simmering them for a minute. Return them to the sauce while serving. This will avoid the fritters from absorbing all of the sauce. This curry tastes delicious with steamed rice.

Let's check out what my fellow marathoners have cooked up for BM# 22.

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11 thoughts on “Bengali Lentil Fritters Curry (Bora’r Jhol)”

  1. Oooh the colors are so wonderful and tempting. An absolute new concept for me. Very well tried. I came across a similar recipe. Lets see how mine turns out. 🙂

  2. oh!! the color is so tempting and delicious!!! love this yummy curry!!SowmyaOngoing Event – CWF – Whole Wheat FlourOngoing Event – Let’s Party – Eggless Bakes and Treats

  3. Love this recipe and love the way you’ve made it healthier in aapam pan…the post is picture perfect. Please enable name/url option for bloggers like me who use other blogging platform. Jayanthi(www.sizzlingveggies.com)

  4. Oh this looks very nice Pavani. Must be an interesting curry with the vadas, that too made in aapam pan instead of being deep fried

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