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!