Masoor Daal Bori (মুসুর ডাল বড়ি)
All of us have gone through that phase of life when we did not know one Daal from the other. All were yellow Daal to us. But we never missed Masoor Daal for its distinctive orange colour. This Daal, when soaked overnight and pasted using a Shil Nora with a hint of kalo jire or kaala jeera, gives off a different and attractive aroma. White sarees or dhotis on roofs with little orange Bori-s spread in lines have been a familiar scene in Bengali homes. Had you been a part of the elaborate Bori dewa process, you sure have had an incredible childhood.
Area of Procurement
Purba Medinipur
Specifications
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Texture/ Appearance |
These are small Bori-s with an angular peak and a flat bottom. |
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Colour |
The Bori-s are orange like the Masoor Daal. |
|
Aroma |
The aroma of Masoor Daal itself is persistent. |
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Cooking Time |
It takes only 2-3 minutes to fry. |
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How to store |
Masoor Daal Bori must be in airtight containers with lids. Else, moisture, air and insects can spoil these. |
Popular Dishes
Fry them, eat them- it can be as simple as that. You have Daal on your menu but cannot find any bhaaja to go with it? Fry some Masoor Daal Bori, and have it as a crunchy side dish with the runny Daal. It is not a popular choice to go with Shukto or Machher Jhol. But then, who’s there to judge? Aloo bori jhol, any other niramish jhol, add them wherever your heart wants.
- MMSB100G
