Bori Bhapa (Steamed Dry Lentil Curry - Bong style)

 

           Check out this irresistible Bong delicacy of dried lentil dumplings steam cooked in a yummy mustard-coconut gravy. It is also called Bori Bhapa in the local lingo and it is a vegetarian version of the most popular Ilish Bhapa, where Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the yoghurt and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          This unique dish is an old and a lost recipe usually found to be prepared in rural Bengal. I always opt for this simple recipe whenever I need something quick as bori being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the fried bori and steam it and the dish is ready. This is an absolutely quick fix weekend lunch for your entire family. 

• 1/3 cup Bori (dried lentil dumplings / mangodi)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. mustard seeds, soaked for 30 minutes
• 1 tbsp. sesame seeds / 1 tbsp. poppy seeds 
• 2 green chilies
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• 1/2 tomato, sliced

            Heat 1 tbsp. mustard oil in a pan and fry the bori till light golden in colour. Keep aside.

           Grind the green chilies, mustard, cashew nuts and coconut with salt to taste to a smooth paste. 

          To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil and the fried bori. Mix well. 

          Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies and the sliced tomatoes on the top.

          Pour some water in a pan and arrange a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

          Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of sesame seeds in place of poppy seeds, as the latter is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product turned out very yummy.

Heat 1 tbsp. mustard oil & fry the bori till light golden in colour. Keep aside.

Grind the green chilies, mustard, cashew nuts &  coconut with salt to taste to a smooth paste. 

To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil.....

                           and the fried bori. Mix well. 

Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies & the sliced tomatoes on the top.

Pour some water in a pan and put a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish.

                       Serve with hot steamed rice. 

Bori diye Mulo Chechki (Raddish Stir Fry with Dried Lentil Dumplings - Bong style)

 

               This is a simple and a quick Traditional Bengali style radish stir fry that is most commonly found in all Bengali homes . It is a dry recipe where I gave a tempering of nigella seeds, asafoetida and green chilies in mustard oil. 

              The addition of fried bori (mangodi / dried lentil dumplings) and the garnishing of coriander leaves along with some raw mustard oil gives a nice crunch and mustardy flavour to this dish. For a non-veg version shrimps can be fried and added. It is best had with hot steamed rice. So check out the step by step pictorial recipe to prepare it.

• 1 large radish (or 2 small ones), grated
• 2 tbsp. + 1 tsp. mustard oil
• 12-15 bori / mangodi (dried lentil dumplings)
• 1/2 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoerida
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• handful of coriander leaves, chopped

          Heat 2 tbsp. oil in a kadai / pan and fry the bori till golden brown. Drain and keep aside.  

          Temper the same oil with nigella seeds, asafoetida and green chilies. Sauté for a few seconds.

          Add the radish, salt, turmeric powder and cumin powder. Cook, covered, on a low flame till almost done. 

          Now add the fried bori and cook, covered further for 2 minutes. Then add coriander leaves and remaining mustard oil. 

          Mix well and switch off the flame. Serve as a side dish with hot steamed rice.

                     Heat 2 tbsp. oil & fry the bori till golden brown. Drain & keep aside.  

                          Temper the same oil with nigella seeds, asafoetida & green chilies. 

                          Sauté for a few seconds.

                         Add radish, salt, turmeric powder & cumin powder. Cook, covered,

                         on a low flame till almost done. 

                              Now add the fried bori & cook, covered further for 2 minutes. 

                                  Add coriander leaves & remaining mustard oil. Mix well.

                                  Serve as a side dish with hot steamed rice.

Himachali Sepu Vadi (Urad Dal / Split Geen Gram Lentil Dumplings)

          These are fried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromatic ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in air-tight containers in the refrigerator for later use. 

          These Sepu Vadi (lentil dumplings) are cooked in gravy to be relished with any Indian bread or rice. I like having them just as it is or make into delicious chaat for an evening tea-time snack. So check out the step by step pictorial recipe to prepare this simple local delicacy.

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

                                Dry roast whole spices & grind.

                                  Grind soaked dal along with ginger into a smooth paste.

                                  Mix dal paste, dry spice powder & salt.

                                   Spread on a greased steel plate. 

                                  Steam for 10 minutes.

                                  When cool, cut into desired shapes.

                          Deep fry them to a light golden colour. Drain on a kitchen towel.

                                 Store in an airtight container for future use.