Monday, 30 September 2013

Musur Dal er Bora - Masoor Dal Dumplings in a spicy sauce - Bengali Recipe

Bengali Cuisine reminds me of two things - the amazing fish dishes and the sweets in no particular order. Avant Garde Cookies decided to make something Bengali. I loved this recipe from here. I decided to make it. It was awesome. Just out of the world. The only issue was the it was supposed to be a gravy. But the dumplings absorbed all the liquid. Well another issue was we were fighting at home to decide who gets more.

(sorry about the poor photo)


For Dumplings
Split Red Masoor Dal 1 cup
Ginger 1" piece
Green Chillies 1
Water 1/4 cup (or as needed)

Cumin Powder 1 tsp
Salt as needed
Onion finely chopped 1
Coriander leaves chopped 1/4 cup

For the sauce

Cinnamon 2" piece
Bay leaf 1
Cardamom 4
Cumin 1/2 tsp

Potato cubed 2
Turmeric 1/2 tsp

Tomato 2 (pureed)
Ginger 1 inch piece
Green Chilli 1

Cumin Powder 1 tsp
Kashmiri Chilli Powder 1/2 tsp

Warm Water 1 - 1.5 cups (as needed)
Salt as neeed
Sugar 1/2 tsp

Method of Preparation

1. Soak Masoor Dal in water for an hour.

2. Drain water and add the lentils, ginger, green chillies and water (as required) to a blender. Make a thick paste.

3. To the paste cumin powder, salt, onion and coriander leaves. Mix well.

4. In a pan, heat oil and deep fry tablespoon of this. (i did not do this). I used a pan called Paniyaram pan to shallow fry. It looks like the ebelskiver pan. Keep aside.

5. Heat some Oil in a pan. Add cinnamon, bay leaf, cardamom and cumin seeds.

6. When the spices sizzle, add the potato.and Turmeric Powder and saute till the potatoes start to cook.

7. Make a puree of the tomato along with ginger and green chillies. Add this to the pan along with some salt. Cook till the tomato is done and oil starts oozing out.

8. Now add the cumin powder and chilli powder. Saute for 3-4 min till a nice reddish colour develops.

9. Add 1 cup of warm water. Add salt and sugar to taste. Cover and cook till potatoes are done.

10. Finally add the fried lentil fritters. Let them simmer in the gravy at low heat for a few minutes. The fritters will soak up the gravy. I did not get the liquid consistency that the original recipe had, but tasty nevertheless.

Serve with rice or roti. 


  1. something like our paruppu urundai kuzhambu no? I actually thought it was dhokar dalna. Looks scrummy Roshi

  2. looks so yummy, very new and interesting recipe.

  3. yummy and new recipe... awesome dumplings...