Assamese Massor Dal Boror Tenga Or Red Lentil Fritters In Sour Gravy 

Assamese massor dal boror tenga or red lentil fritters in sour gravy.

Assam, a state in northeastern India known for its archeological sites, wildlife, tea gardens, and Assam silk.

A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga or sour dish.

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Shhhhh cooking secretly challenge




For this month’s monthly challenge my partner is Shobana Vijay who blog at


Shobana gave me two of my favourite ingredients, potatoes and green chilli. And I choose this superbly delicious tangy masoor dal fritter curry or massor dal boror tenga.

I have already shared one more Assamese recipe

Masor tenga or tangy fish curry

Masor tenga or tangy fish curry





Masoor dal or red lentil – 1/2 cup

Grated ginger – 1/2 teaspoon

Green chilli – 2

Garlic – 2 cloves, optional

Asafetida or hing – a pinch

Salt to taste

Oil for frying

For gravy

Onion – 1 medium, finely chopped

Green chilli – 2, slit

Panch phoran ( a mixture of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella or kalonji) – 1 teaspoon

Bay leaf – 2

Tomato – 4 medium, chopped

Grated ginger – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder 1/4 teaspoon

Potato – 2 medium, boiled

Mustard oil – 2 tablespoon

Sugar – 1/2 teaspoon, optional

Salt to taste
Water – 1 & 1/2 cup

Cilantro or coriander leaves and slit green chilli for garnishing






Wash the masoor dal or red lentil. Soak in water for 30 – 40 minutes.

Now grind the lentil with 1/2 teaspoon grated ginger, 2 chopped green chilli, 2 garlic cloves and a pinch of hing or asafetida.

Make a smooth paste. Add little water if require to grind.
Take out the mixture in a bowl. Add salt and mix well.

Heat sufficient oil in a pan. Drop a spoon of lentil mixture in it. Fry from both sides till golden brown.

Place the fried lentil fritters on a paper towel.
You can taste one. Yummy isn’t it 😊

You can also serve it hot as a snack with any chutney or sauce.

Mash the boiled potatoes roughly and keep aside.

Now heat 2 tablespoon oil in a pan. You can use same oil in which lentil fritters are fried.

Add panch phoran. And let it splutter.
Add bay leaf, chopped onion and slit green chilli. Fry till the onions become translucent.

Now add chopped tomatoes and 1 teaspoon grated ginger. Saute till the tomatoes become mushy.

Add coriander powder, red chili powder and turmeric powder. Add sugar if you are using. You can add 2 tablespoon chopped cilantro or coriander leaves too if you like.

Saute till oil leaves the sides.
Add boiled and mashed potato and mix well.

Add 1 & 1/2 cup water and let it boil.
Cook on simmer for 8 – 10 minutes.
Add lentil fritters, stir well and switch off the flame.

Garnish with chopped cilantro or coriander leaves and slit green chilli.
Serve hot with steamed rice.



1. Fritters will soak the gravy so add water as you like the gravy thick or runny. I love thick gravy.

2. Add chilli according to your taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.


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