RED LENTIL FRITTERS / MASOOR DALER BORA

Lentil Fritters are one of the most loved-fried snacks in all over India and many other parts of the world too. But Indian spices give an enhancing flavour to these fritters. Before I posted relish Bengal Gram Fritters and BENGAL GRAM FRITTERS CURRY / DALER BORAR TORKARI. Let's tell about the little bombs, red lentils fritters. I love the small pieces of onion and green chilli, that come in mouth with every bite. Quick to make, a great snack in a rainy evening. These crispy fritters was my dad's favourite one, and my mom usually made these on rainy evenings, we all enjoyed with a bowl of puffed rice and pipping hot tea. Dedicate this cruspy munchy mouthwatering snack to my "Guru".

INGREDIENTS:
1 Cup Red Lentil (masoor dal)
A pinch of Baking Soda
1/2 of a Medium Onion (finely chopped)
2 Green Chillies (finely chopped)
2 tbsps finely chopped Coriander Leaves
2 cloves of Garlic (minced)
1/3 tsp minced Ginger
1/4 tsp Turmeric powder
1/3 tsp Red Chilli powder
1 tsp Chaat Masala
Salt to taste
Oil for deep frying

METHOD:
Wash and soak red lentil in water for 2 hours.

 

Grind soaked red lentil to make a smooth paste. Set aside.

Now mix all other ingredients, except oil with the lentil paste. Beat nicely for 2-3 minutes.

Heat oil in a pan, Keep dropping 1 tbsp of mixture in hot oil. First fry them on low-medium heat and slowly take it to high heat.

Fry till fritters turn into golden brown. Remove from oil and place those fritters on a papper towel to absorb the excess oil from it.

Serve hot as a tea-time snack or just as a side dish with dal-rice.

Subho Vijaya Dashami or Happy Dassera to all of my blogger friends.

Linking to: Feast for your Guru

 



Sending to: Favorite Recipes: Vegetarian Recipes

DAL PALAK

This dal palak tastes great with rice or hot rotis, a flavourful North Indian cuisine with wonderful combination of lentil, spinach, garlic and ghee. I like to include greens in my regular diet. This is a very comfort food and I love to prepare this in specially winter days. Try it, easy to make but finger licking delicious dal recipe, I would say.

INGREDIENTS:
1/2 Cup Split Green Gram Lentil (Mung dal)
2 Cup Baby Spinach
2 Bay Leaves
A pinch of Asafoetida
1/2 tsp Cumin seeds
1 medium onion (finely chopped)
2 medium sized Tomato (chopped)
1/2 tsp minced Garlic
1/2 tsp minced Ginger
1/2 tsp Turmeric powder
3 Green Chillies
1/2 tsp Coriander powder
1/2 tsp Garam masala
1 tbsp lowfat Sour Cream
1 tsp oil
3 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:
Heat 1 tsp oil in a pan. Add spinach and green chillies in it. Saute for 3 minutes.

Grind spinach and green chillies with 2 tbsps water to make a smooth paste. Set aside.

Wash split green gram lentil nicely and pressure cook it till 3 whistles. Let is cool naturally. Keep aside.

Heat clarified butter in a pan. Add bay leaves and cumin seeds, when cumin seed crackles, add asafoetida in it. Add minced garlic and ginger in it. Saute for 30 seconds. Now add chopped onion, fry till onion turns golden.

Add turmeric powder, coriander powder and garam masala powder in it. Saute for another 2 minutes. Now add Tomatoes and salt in it.

Fry till tomatoes get mushy, now add spinach paste in it. Mix nicely for another 2 minutes.

 

 

Now add boiled lentil in it and mix thoroughly. Mash the lentils with the tip of spatula. Add little water if needed. Cover and cook for 2 minutes on medium heat.

Now add sour cream in it. Again fold nicely. Cook for another 2-3 minutes on low heat. Remove from heat.

Serve hot with steamed rice or hot rotis or naan or parathas.

TIPS: Do not over cook the dal and dal should not be mushy as the spinach tends to
          discolour quickly.

Linking to: Favorite Recipes: Vegetarian Recipes

KONDAI KADALAI SUNDAL / BLACK CHANA MASALA SUNDAL

Usually made this recipe for Ganesh Chaturthi, or Navratri days, but I like to make it whenever I wish. Actually it is a festive food, very simple, delicious as well as healthy too. Fresh roasted and gounded spices add a nice aroma in it. This is an absolutely guilt free low fat snack, high in proteins, healthy and filling.

INGREDIENTS:
1 1/3 cup Black Chickpea / Black Garbanzo Beans
3 tbsps Grated Coconut
2 tsps + 2/3 tsp Urad Dal (spilt black gram lentil)
1 tsp Chana Dal (Bengal gram lentil)
2 Whole Red Chillies
3 finely chopped Green Chillies
2/3 tsp Mustard Seeds
10-12 Curry Leaves
1/3 tsp Asafoetida (hing)
1 tbsp Fresh Lemon juice
1 tbsp Oil
Salt to taste

METHOD:
Soak black chickpea overnight in water. Drain the water from it and wash nicely.

Pressure cook it with little water till 7-8 whistles. Let it cool naturally. Drain the excess water and keep boiled chickpea aside.

In a pan dry roast chana dal, 2 tsps of urad dal and 2 whole red chillies for 3 minutes.

Remove from heat and grind it coarsely. Set aside.

Now heat oil in the same pan. Add 2/3 tsp urad dal and 2/3 tsp mustard seeds. When mustard seed pops up, add curry leaves, asafoetida and green chillies. Saute for a minute.

Now add boiled black chickpea in it. Keep stirring till its moisture evaporates completely.

Add dry roasted powder and salt in it. Mix thoroughly. 



Then add grated coconut  in it and mix nicely for 2-3 minutes.

Switch off the heat. Add lemon juice in it and mix nicely.

TIPS: If it is not a festive food, may add onions and garlic in it and make it spicy.
          May garnish with chopped coriander leaves also.

Linking to:
Festive Food Ganesh Chaturthi
Spotlight : Festive Food hosted by Chandrani
Vinayagar Chathurthi Festival Event
Lets Party - Festive Special Event
Sharan's Samayalarai - Onam Sadya - The grand feast

 

 

 

 

BENGAL GRAM FRITTERS CURRY / DALER BORAR TORKARI

It is a hot favourite among Bengalis. Mostly on rainy season or winter we have that delicious fritters as it is or within a delicious thick curry with hot rice. My mom used to make it on a rainy day, and we enjoyed fried 'Bora' (fritters) as a snacks and thick gravy of this fritters at out lunch or dinner. When those fritters emergered on a srumptious gravy, the result was too luscious. So, here am sharing this flavorful Bengal gram fritters curry.

INGREDIENTS:

METHOD:
Please check BENGAL GRAM FRITTERS to know how to make fritters from Bengal gram lentils.

Peel parboiled potatoes and cut each in 8 cubes.

In a small bowl, combine ginger paste, garam masala, cumin powder, turmeric powder, coriander powder and red chilli powder with 2 tbsps water nicely. Set aside.

Heat oil in a pan. Add cumin seeds, bay leaves and asafoetida in it. Saute for 30 seconds, then add potato pieces in it. Fry till potatoes turn golden.

Add wet spice paste in it. Fry till spices leaves oil. Now add tomato puree, salt and sugar in it. Fry for 4-5 minutes till oil seperates from the side of pan. At time to time add 1 cup warm water in it, fold nicely.

When it starts to boil, add fried Bengal gram fritters in it.

Cover and cook for another 5 minutes on medium heat. Add chopped coriander leaves, mix well. Switch off the heat now.

Serve hot with steamed rice or warm roti. Enjoy this scrumptious curry!

You may like this recipe too:-

Soya Paneer Kofta Curry

Sending to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates

CHOLAR DALER BORA (BENGAL GRAM FRITTERS)

 

There are many kinds of lentil's fritters in Bengali cuisine, among them I like the most Bengal gram fritters. This is a 'niramish' or vegan dish, loved by all. At our childhood days, when it was too rainy evening my mom often made this fritters as our evening snack. It tastes something different than other fritters, very less spices used in it, we all enjoyed together this flavorful and very luscious crispy 'bora' (fritters). A delicious appetizer, snack which fulfills your hunger. It may not be good for stomach and overall health, but surely tickles our tastebuds.

INGREDIENTS:
1 Cup Bengal Gram Lentil (Chana dal)
3/4" Ginger (Chopped)
2-3 Green Chillies
1/3 tsp Baking Soda
1/4 tsp Turmeric powder
1/2 tsp Red Chilli Flakes
1/3 tsp Roasted Cumin powder
1 tbsp Finely Chopped Coriander Leaves
Salt to taste
Oil for frying

METHOD:
Wash and soak Bengal gram lentil overnight to make them soft.

Next morning grind lentil with ginger and green chillies with 2 tbsps of water. It must be a smooth paste. Then only the fritters would be soft, fluffy and absorbed less oil. Keep this paste in a large bowl.

 Add baking soda, turmeric powder, red chilli flakes, roasted cumin powder, chopped coriander leaves and salt in it. Mix well. Let it set for another 15 minutes.

Heat enough oil in a wok for deep frying, till it comes smokey. Instantly drop small dumplings of this lentil paste into the wok. First fry on medium low, then increase the flame to medium high. Fry the both sides till crispy and reddish brown colour. Take the fried fritters off the wok. Drain on a kitchen pepper towel to absorb the excess oil from it.

Now Cholar daler bora is ready to serve hot with tomato ketchup or any chutney. Very nice evening snacks on a rainy day or simply goes well with rice and dal as a side dish. 

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates

Linking to: "Spotlight - Healthy Snacks" hosted by Cuisine Delights

 

Linking to: JCO - Monsoon of India @ A Homemaker's Diary