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. 

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. 

Palak Sepu Vadi Stir Fry

          Sepu Vadi is a traditional Himachali cuisine, where the vadis (lentil dumplings) are made of urad dal (split black gram). They are soaked, ground and steamed along with some aromatic ground spices. Later they are added to gravies. 

          Today I made a simple, yet delicious spinach stir fry along with these dumplings. It is an ideal side dish with any Indian bread or rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of spinach, chopped
• 1 cup fried sepu vadi (lentil dumplings)
• 1-2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida (hing)
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.

          Sauté till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.

          Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.

                                  Heat oil & temper with panch phoron & asafoetida. 

                                  After it stops spluttering, add onion, garlic & chilies.

                                  Add spinach, 

                                 salt & turmeric powder. Stir fry till moisture dries up.

                   Add fried sepu vadi & ghee. Toss well & cover. Switch off the flame & let
                   it remain covered for 5 minutes. 

                                  Serve as a side dish with either rice or chapattis.

Sepu Vadi - 

• 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.

Palak Sepu Vadi (Lentil Dumplings) in Spinach Gravy - Himachali Style

         These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a delicious curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or roomali roti. 

         Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromatic dry spices. So check out the step by step pictorial recipe to prepare this (no onion-no garlic-no ginger) Himachali delicacy.

Gravy - 

• 2-3 bunches of spinach, blanched & pureed
• 1 cup sepu vadi (recipe given below)
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 - 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt
• 1 tsp. ghee / butter

        Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Sauté for a few seconds.

         Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.

         Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.

         Add the sepu vadi, cover and cook for a minute more. Switch off the flame and let it remain covered for 5 minutes. 

          Add the ghee and mix well. Serve as a side dish with any form of rice or Indian bread.







Sepu Vadi - 

• 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.

                                  Blanch & puree spinach.

                      Heat oil & temper with cinnamon, cloves, cardamoms, cloves, cumin 
                      seeds & asafoetida. Sauté for a few seconds.

                    Add spice mix & simmer on med. flame till oil separates & gravy reduces.

                                 Now add spinach puree.....

                   followed by yoghurt, 1/2 cup water & salt. Mix well & simmer till you get
                   a desired consistency.

                   Add sepu vadi. Cover & cook for a minute more. Switch off flame & let it 
                   remain covered for 5 minutes. Add ghee & mix well. 

                              Serve as a side dish with any form of rice or Indian bread.

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.