Masur Dailor Bor (Red Lentil Fritters)

Masur dailor bor, prepared from masur dal (red lentil or Egyptian lentil) paste is a regular serve in Assamese cuisine. Mostly used as a starter, this is quite handy when guests drop in for a quick dinner/lunch.  If you haven’t tried it, you should certainly do so; it’s way better than the besan-made fritters we are so used to having! Here’re some steps that I use to prepare this mouth-watering fritter!

Ingredients:

• Red lentils (Masur Dal) – 250 gm
• Rice Powder (optional) – 10 gm
• Green Chillis – 4-5 (or depending on how hot you want it)
• Baking Powder or Soda – 1 pinch
• Onions – 2 (medium sized)
• Mustard Oil (one cup for frying)
• Salt to taste
• Coriander leaves (one bunch – the more the better)

Method: Soak the lentils overnight and then grind in a mixer grinder till you get a course paste. In a bowl, add the lentil paste, rice powder (this makes it more crispy), baking soda, chopped onions, green chillis and coriander leaves. Then add salt and water and mix everything with a spoon (you can use your hand but I prefer spoon). The consistency of the batter should be thick. Heat oil; it should be really hot. Lower or adjust gas temperature as you fry the fritters. Serve hot as a starter or with dal and rice for a sumptuous lunch/dinner!

Kon Bilahi Dal (Lentils with Cherry Tomatoes)

An Assamese kitchen serves a variety of dals (lentils), each with a distinct and subtle taste.  In fact, if you choose to have Assamese food on all 30 days of the month, you'll still have a different dal to savour each day. Among the plethora of dals cooked the Assamese way, dal with cherry tomatoes (kon bilahi) is quite popular and a personal favorite too. Great to have during the summer months, here's one way to prepare this particular dal.

What's required:

·    3/4 cup Masur Dal

·    1/4 cup Moong Dal

·    10 cherry tomatoes (approx.)

·    1/4 onion (finely chopped)                                                                               

·    4 green chillies

·    1 pinch pas phooron (5 spices comprise fennel seeds, fenugreek  seeds, cumin seeds, black mustard seeds and nigella seeds)

·    Salt to taste

·    One pinch turmeric powder

·    Coriander leaves (optional)

·    1 teaspoon mustard oil

Method:

In a pressure cooker, add the washed dals, water (about 4-5 cups or as per your requirement), cherry tomatoes, 2 chillies, salt and turmeric powder. (many people add the tomatoes while doing the tempering too).  Remove from cooker after two whistles.

Heat a pan and add the mustard oil; once hot, add the five spices, followed by the chopped onions and then the chopped coriander leaves.When the onions turn brownish, pour the boiled dal. Heat it for some time;cut two green chilies and add to the boiling dal.