Matar Daal Bori (মটর ডাল বড়ি)
Yellow split peas got their Bengali name, Matar Daal, from Motorshnuti, the Peas. Bori dewa is nothing less than a skilful art which Bengali women, especially our Dida-Thakuma, have honed. The trick is about moving the fingers to place the dollops of Daal batter. An expert will make the peak perfect, which Bengali households call borir naak tola. Soaking Matar Daal overnight and adding kaala jeera to the batter is your raw material. Post sun-drying, you have your yellow bits of taste enhancer, Matar Daal Bori.
Area of Procurement
Purba Medinipur
Specification
|
Texture/ Appearance |
The Bori-s have an angular nose-like peak and a flat bottom. |
|
Colour |
Yellowish from the colour of Matar Daal. |
|
Aroma |
The earthy aroma of Matar Daal |
|
Cooking Time |
2-3 minutes for frying till crisp. |
|
How to store |
Keep Matar Daal Bori in Ziplock bags or airtight containers to keep away moisture, air and harmful insects. |
Popular Dishes
Like any other Bori, this Matar Daal Bori is also a perfect match for any dry curry or patla jhol. You can use these Bori-s with one of the Bengalis’ favourite food items, aalu or potato. Niramish aalu bori jhol and plain groom bhaat can be an excellent menu for a lunch date at home. You can also have this Bori with Pui shaaker chochchori. Make a curry of vegetables available and add a handful of Bori-s. Experimental to traditional- Matar daal bori pairs up with all.
- MMTB100G
