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    Home » Lentils & Legumes » Daler Borar Jhol

    Bengali Daler Bora'r Jhol Recipe

    Published: May 29, 2021 by Pavani · 14 Comments

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    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.

    White bowl with daler borar jhol with a spoon holding lentil fritter

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    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.

    Top view of Grey bowl with dal er bora

    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!!

    Grey bowl with Bengali fritter curry and a spoon inside

    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
    Ingredients to make fritters - details in recipe card

    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
    Ingredients to make gravy - details in recipe card

    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.

    red lentils and yellow split peas combined and soaked

    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.*

    Adding chilies and spices to dal mixture and ground to 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.

    Fritters cooked in an appe pan

    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.

    Cooking spices, onion and potatoes in a pan

    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.

    Adding tomatoes and spices to the curry

    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.
    White bowl with borar jhol

    You might also like

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

    • Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)
    • Doi Dharosh (Bengali Okra in Yogurt gravy)
    • Bengali Egg Curry (Dim er Dhoka)
    • Bengali Bittergourd Curry with Poppy seeds (Uchche Posto Jhuri)
    White bowl with Bora'r Jhol and a bowl of rice in the background

    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.

    White bowl with Bengali lentil fritter curry

    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
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 45 mins
    Soaking Time:: 30 mins
    Total Time: 1 hr 30 mins
    Course: Side Dish
    Cuisine: bengali
    Servings: 4 servings

    Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Jayashree

      November 19, 2012 at 4:03 am

      It reminds me a little of the South Indian vada curry, though the masala is very different.

      Reply
    2. mrkk08

      November 19, 2012 at 4:57 am

      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. 🙂

      Reply
    3. Nivedhanams Sowmya

      November 19, 2012 at 5:35 am

      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

      Reply
    4. Unknown

      November 19, 2012 at 6:35 am

      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)

      Reply
    5. Priya Suresh

      November 19, 2012 at 8:53 am

      Sounds like South Indian's paruppu urundai kuzhambu.. Fingerlicking curry.

      Reply
    6. mrkk08

      November 19, 2012 at 6:06 pm

      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

      Reply
    7. Global Tastes & Travels Inc.

      November 20, 2012 at 12:32 am

      definitely a must try...so interesting curry

      Reply
    8. Global Tastes & Travels Inc.

      November 20, 2012 at 12:32 am

      definitely a must try...so interesting curry

      Reply
    9. Rajani S

      November 20, 2012 at 12:54 pm

      The appam pan idea is nice. Its still deep fried, but you get perfect shapes. Nice recipe!

      Reply
    10. PJ

      November 22, 2012 at 12:53 pm

      Very new to me.Looks yum and very healthy too.Beautiful clicks Pavani 🙂

      Reply
    11. Srivalli

      November 23, 2012 at 5:08 pm

      Oh I love that bowl with those pakoras!..so cute..I am sure the curry tasted awesome..so much like our vada curry..

      Reply
    12. Laxmi

      November 25, 2017 at 2:22 am

      Wow! it'z so yum..love this recipe
      try out mine too it will be also good for snack time https://tasteindianfood.blogspot.in/2017/11/bombay-toast-appetizer.html

      Reply
    13. aparna

      September 27, 2020 at 8:57 pm

      5 stars
      if you don't have an appam pan you can fry it on tawa with less oil,being a bengali I use to make this way🙂

      Reply
      • cookshideout

        September 27, 2020 at 9:17 pm

        Hi Aparna, Yes, shallow frying is a great option as well. Thank you for sharing that tip 🙂

        Reply

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