Bengali Daler Bora'r Jhol Recipe

Daler borar jhol is a Bengali curry with dal fritters in a delicious spicy gravy. An easy to make side dish that is both packed with protein and flavor.

Bora or fritters are made with a mix of red lentils and yellow split peas. They are traditionally deep fried but to make the dish guilt-free, I use the paniyaram pan or aebliskiver pan. This is a delicious recipe to serve with rice or even roti.

About the Recipe

Being a vegetarian, lentils are one of my favorite source of protein. I love using them in various dishes like this vegetarian kedgeree or this potato lentil stew or these Mauritian dholl puri.

Daler borar jhol recipe is an amazing combination of lentils, veggies and spices. Panch phoron is a traditional spice blend that adds lots of flavor to this traditional Bengali vegetarian curry. A perfect niramish side dish that has no onion and no garlic.

Recipe has two components, daler bora or Bengali lentil fritters and the jhol or the gravy. Also instead of deep frying the fritters, I use an appe or aebliskiver pan to make them little healthy and guilt-free.

These daler bora are very similar to South Indian vada. Cooking them in a tomato gravy with spices makes it unique and absolutely delicious. Do try this recipe, I am sure you will enjoy it!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make dal er bora recipe:

• chana dal aka yellow split peas, cholar dal
• red lentils aka musur dal, masoor dal
• ginger, green chilies, cumin seeds

To make the jhol part of the recipe, you will need the following:

• onion, potatoes, tomatoes
• green chili, ginger
• panch phoron - it is a combination of mustard, cumin, fennel, nigella and fenugreek seeds
• ground cumin, chili powder, turmeric and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Start by making the daler bora recipe. It involves soaking the lentils, so plan accordingly. Combine chana and masoor dal in a medium bowl. Add enough water and soak dals in water for at least 30 minutes and up to 2 hours.

Drain the water from the lentils and transfer them to a blender or food processor. Add ginger, green chilies, salt, and 1~2 tablespoons of water. Grind into a coarse paste.*

Heat about 1~2 teaspoons of oil in each cavity of the appam pan. Add about 1 tablespoon of batter in each cavity, cover and cook, stirring halfway through, until golden brown and crispy all over. Remove onto a plate and set aside. Repeat with the remaining lentil mixture.

Once you have the fritters ready, it is time to daler borar jhol.

Heat oil in a sauté pan; add panch phoron and hing. Once the seeds start to splutter, add the onions, ginger, and green chilies. Cook till the onions turn translucent. Add the potato, cover and cook until tender, about 4-5 minutes.

Next add the tomatoes, ground cumin, coriander and red chili powder. Cover and cook till tomatoes turn mushy. Add salt, water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve right away.

Expert Tips

• While blending the lentils, make sure not to add too much water. Batter should not too watery or too thick.
• Deep fry the lentil mixture instead of using the appam pan. 
• You can make the lentil fritters with just red lentils - these are called musur daler bora or masoor dal er bora. They can also be made entirely with split peas.
• To make the curry ahead of time - keep the gravy or jhol and fried daler bora separate. Mix them just before serving. This will avoid the fritters from absorbing all of the sauce.
• Serve the curry with steamed rice or even roti.

You might also like

Here are a few more Bengali vegetarian dishes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Bengali Lentil Fritters Curry

Daler borar jhol is a Bengali curry made with lentil dal fritters simmered in a delicious spicy sauce. An easy to make protein rich curry.

Author: Pavani

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Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Soaking Time:: 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: bengali

Servings: 4 servings

Ingredients

1x2x3x

For Daler Bora (Lentil Fritters):

• ½ cup Chana dal, rinsed and drained
• ½ cup Masoor dal, rinsed and drained
• 2 Green chilies
• 1-inch Ginger piece
• 1 teaspoon Ground Cumin
• To taste Salt
• As needed Oil

For the Jhol (Curry):

• 1 tablespoon Oil
• 1 teaspoon Panch Phoron
• ¼ teaspoon Asafetida or Hing
• 1 Medium Onion, chopped
• 1-inch Ginger, finely grated
• 2 Green Chilies, clit
• 1 Medium Potato, peeled and chopped
• 2 Medium Tomatoes, chopped
• ½ teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• ½ teaspoon Red chili powder
• To taste Salt
• 1 cup Water, or more as needed

Instructions

To make Lentil fritters:

• Combine chana and masoor dal in a medium bowl. Add enough water and soak dals in water for at least 30 minutes and up to 2 hours. Drain the water from the lentils and transfer them to a blender or food processor. Add ginger, green chilies, salt, and 1~2 tablespoons of water. Grind into a coarse paste.*
• Heat about 1~2 teaspoons of oil in each cavity of the appam pan. Add about 1 tablespoon of batter in each cavity, cover and cook, stirring halfway through, until golden brown and crispy all over. Remove onto a plate and set aside. Repeat with the remaining lentil mixture.

To make the Curry:

• Heat oil in a sauté pan; add panch phoron and hing. Once the seeds start to splutter, add the onions, ginger, and green chilies. Cook till the onions turn translucent. Add the potato, cover and cook until tender, about 4-5 minutes.
• Next add the tomatoes, ground cumin, coriander and red chili powder. Cover and cook till tomatoes turn mushy. Add salt, water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve right away.

Notes

• While blending the lentils, make sure not to add too much water. Batter should not too watery or too thick.
• Deep fry the lentil mixture instead of using the appam pan. 
• You can make the lentil fritters with just red lentils - these are called musur daler bora or masoor dal er bora. They can also be made entirely with split peas.
• To make the curry ahead of time - keep the gravy or jhol and fried daler bora separate. Mix them just before serving. This will avoid the fritters from absorbing all of the sauce.
• Serve the curry with steamed rice or even roti.

Nutrition

Calories: 271kcal | Carbohydrates: 47g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 243mg | Potassium: 643mg | Fiber: 17g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 5mg

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