Mung/Moong Daal Bori (মুগ ডাল বড়ি)
A fine paste of golden yellow Moong Daal, preferably prepared with a Shil-Nora, uninterrupted sunshine and simple finger tricks- that’s all it takes to make Moong Daal Bori. Like any other Bengali Bori, this one is a taste enhancer. Fry these little yellow things in Ghani sorsher tel until crunchy. Before adding them to any dish, put a few in your mouth. The jhanjh or pungency of the mustard oil with the flavour of Moong Dal on your tongue will leave you wanting more. A simple Ghonto or Chochchori will taste a lot better. Trust us.
Area of Procurement
Purba Medinipur
Specifications
|
Texture/ Appearance |
These have a flat bottom and a little peak called a naak or nose. |
|
Colour |
The Bori-s are yellow like the Moong Dal. |
|
Aroma |
The characteristic aroma of Moong dal |
|
Cooking Time |
1-2 minutes for frying |
|
How to store |
Keep Moong Dal Bori-s in an airtight container or Ziplock bags to protect from air, moisture and insects. |
Popular Dishes
Trust Bori-s on Niramish days. If you put Lau Ghonto, Kumro aar shaak diye chochchori, etc., on the list of foods you dislike, add a handful of Moong Daal Bori-s. We assure you these dishes will never taste the same. Psst, a suggestion. Hang out in the kitchen while someone fries the Bori-s. Grab as many as you can and directly put some in your mouth. Hot, crunchy, tasty- what else do we have to ask for?
- MMNB100G
