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 color. 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.

Bhaja Muger Dal diye Jhinge Torkari (Turai / Ridge Gourd - Moong Dal Curry - Bengali Style)

 

          Check out my version of a simple homemade style recipe of Turai / Ridge gourd cooked with dry roasted moong dal and some dried lentil dumplings. So it is has the crunch of the coarsely ground vadi along with the flavors of coriander leaves and ghee. 

          This is a 'no onion-no garlic' recipe, where I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. You can enjoy with steamed rice or with chapatti / paratha. So check out the step by step pictorial recipe to prepare it.

• 2-3 Jhinge / Turai / Ridge gourd, chopped
• 1/4 cup moong dal (split green gram), dry roasted & soaked in water for 15-20 minutes
• 2-3 tbsp. mustard oil
• 10-12 vadi / dried lentil dumplings
• 2 bay leaves
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 green chilies, slit
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. ghee

         

          Heat oil in a pan and fry the vadi till golden in colour. Drain and let it cool down. Grind to a coarse powder and keep aside. 

          Temper the same oil with bay leaves and panch phoron. After it splutters, add in the ginger and green chilies. Sauté till it turns light brown. 

          Then add the chopped turai, soaked dal, salt, turmeric powder, cumin powder and 1/2 cup water. 

          Mix everything well and cook, covered on a medium flame till the veggies and the lentils turns soft.

          When done, add the coriander leaves, ground vadi and ghee. Mix well and serve as a side dish with either rice or chapattis.

                        Heat oil & fry the vadi till golden in colour. Drain & let it cool down. 

                        Grind to a coarse powder and keep aside. 

                                 Temper the same oil with bay leaves & panch phoron. 

                        Then add in the ginger & green chilies. Sauté till it turns light brown. 

                   Add chopped turai, soaked dal, salt, turmeric powder, cumin powder & 

                   1/2 cup water.

                                 Mix well & cook, covered till the veggies & lentils are soft.

                                 When done, add the coriander leaves, ground vadi & ghee. 

                                  Serve as a side dish with either rice or chapattis.

Mangodi Ki Sabzi (Dried Lentil Dumplings Curry - Rajasthani style)

          This yummy Rajasthani style Mangodi Curry along with rice or chapati will make for a great weekend meal with your loved ones. It is so simple and an easy recipe - so satisfying and a real comfort food. Mangodi (dried lentil dumplings) comes in handy when we run out of any veggies. So check the quick step by step pictorial recipe to prepare this traditional veg. delicacy.

          Rajasthani cuisine comprises of both veg. and non-veg. that are spicy and rich. At the same time you will find the vegetarian recipes that are so simple and without any use of onion or garlic. They are flavored with the most basic seasonings. Yet they come out real yummy and lip smacking. 

          Due to the harsh climate the locals depend on mangodi, papad, besan and few veggies that are sun-dried for later use. So do try this amazing mangodi curry and you will not be disappointed that such a simple dish can be so full of flavors. 

• 1/2 cup mangodi / vadi (dried lentil dumplings)
• 1/4 cup green peas (I used frozen ones)
• 2-3 tbsp. ghee / oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tps. cumin powder
• salt to taste
• 2-3 tomatoes, pureed
• 1/2 tsp. garam masala powder
• 1/2 tsp. kasuri methi crushed
• 2 tbsp. coriander leaves, chopped

          Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and green chilies. Sauté for a minute.

          Add all the dry spices and mix well. Then add the tomato puree and simmer, covered till the oil floats on the top.

          Add the boiled mangodi and peas. Adjust water accordingly. Cover and simmer for 4-5 minutes on a low flame. 

          When done, add the garam masala powder and kasuri methi. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

                      Heat ghee / oil & fry mangodi till light golden. Drain & pressure cook 
                      in 1 cup water for 2-3 whistles.

                     Temper same oil with cumin seeds & asafoetida. Sauté few seconds. Add
                     ginger & green chilies. Sauté for a minute.

                       Add all the dry spices and mix well. 

                      Add tomato puree & simmer, covered till the oil floats on top.

                      Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer 
                       for 4-5 minutes on a low flame. 

                 
                     When done, add garam masala powder & kasuri methi. Give it a stir
                     and switch off the flame. 

                       Garnish with coriander leaves.

                              Serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

Bori diye Palong Shaag Torkari (Spinach Stir Fry with Dried Lentil Dumplings - Bengali Style)

          This is an easy traditional Bengali spinach preparation that is most commonly found in all Bengali homes. Any sort of green leafy veggies are generally taken in the beginning of any meal. As spinach contains a lot of nutrients and iron essential for our body, it is best to incorporate in our daily diet. 

          So how about this quick and simply stir fry? I gave a tempering of panch phoron and asafoetida in mustard oil. Some fried bori / dried lentil dumplings are also added to give a slight crunch to the dish and I finished it off with some kasundi for a mustardy flavour. It is best relished with plain steamed rice.

• 2-3 bunches of Spinach, chopped along with the stems
• 2 tbsp. mustard oil
• 8-10 bori / vadi (dried lentil dumplings)
• 1-2 dry red chilies, broken into half
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida
• 1 large onion, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasundi (Bengali mustard paste)

          Wash the spinach very well 2-3 times under running water. Drain and keep aside. Heat oil and saute the vadi till golden brown. Drain and keep aside. 

          Temper the same oil with panch phoron, dry red chilies and asafoetida. Sauté for a few seconds. Add the garlic and fry till it changes colour. 

          Then add the onion and sauté till light brown. Add the chopped spinach, salt, turmeric powder and the fried vadi.

          Mix everything well and cook, covered on a medium flame. Stir at intervals and cook till dry. Add the kasundi and give it a stir. Serve either with plain steamed rice or with chapattis.