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Prerna Baruah

Bor'or Tenga (Tomato Medley Sour Curry with Red Lentil & Turmeric Fritters)

A typical summer recipe from Assam, India, Bor’or Tenga is a wholesome and tangy dish where Bor means lentil fritters and Tenga refers to the sour taste. Soft & fluffy red lentil fritters are simmered in a sour curry made of juicy tomatoes, boiled potatoes, and a zing of fresh lime juice. A dish full of comfort and regional charm, it is best served with steamed rice.

  • 1 cup Red Lentils (Masoor Dal)
  • 1 tsp Lakadong 'Heirloom' Turmeric - Add To Cart
  • Salt to taste
  • 2 tbsp Mustard Oil (for frying)
  • 1 Cour de Boeuf Tomato
  • 1 San Marzano Tomato
  • 1 Italian Marinda Tomato
  • 1 Large Potato (boiled)
  • 1 Green Chilli
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Lakadong 'Heirloom' Turmeric (for the curry) - Add To Cart
  • Juice of 1 Green Lime
  • Fresh Coriander (for garnish)
  1. Soak the red lentils in water for 2–3 hours. Drain and grind into a smooth paste with 1–2 tbsp water.
  2. Add 1 tsp turmeric and salt to the paste, mix well.
  3. Heat 2 tbsp mustard oil in a pan. Once hot, drop spoonfuls of the lentil paste and fry until golden. Drain excess oil on tissue paper and set the fritters aside.
  4. In the same pan, add 1 tbsp mustard oil. Temper with mustard seeds and fenugreek seeds until they begin to pop.
  5. Add the chopped tomatoes and sauté until the water is evaporated and the tomatoes are soft.
  6. Add the boiled potato (cut into chunks), 1 tsp turmeric and salt. Stir everything well.
  7. Add a few tablespoons of water as needed to reach desired curry consistency. Squeeze in juice of half a lime.
  8. Gently drop in the lentil fritters and simmer for 3–5 minutes to soak up the curry.
  9. Garnish with fresh coriander and the remaining lime juice before serving.
Bor'or Tenga (Tomato Medley Sour Curry with Red Lentil & Turmeric Fritters)

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