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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Masor Tenga Or Tangy Fish Curry

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Masor tenga or tangy fish curry.
This is a signature dish of Assam, a beautiful state of North East India.

This masor tenga or tangy fish curry is a light and tangy dish. The souring ingredients of this sour fish curry are lemon or tomato which gives the dish a tangy taste.

This post is going to be a part of #Foodiemonday #Bloghop. This week’s theme is cuisines of North East India.


I am presenting a signature dish of Assam. A beautiful state of North East India.
Assam has an incredible range of culture.

Assam is known for Assam tea and Assam silk. The first oil well in Asia was drilled here. It has amazing wild life and oldest oil refineries.  The state has famous Kamakhya temple too.

Assam is a state in Northeast India. Located south of the eastern Himalayas, Assam comprises the Brahmaputra Valley and the Barak Valley.

Assamese cuisines is characterized by less spices and strong flavour.
This masor tenga is very easy to make and lightly spiced.



Rohu fish  – 4-5 pieces

Tomatoes  – 4-5 chopped

Fenugreek seeds or methi – 1/2 teaspoon

Salt to taste

Turmeric powder  – 1 teaspoon

Mustard oil  – 1 tablespoon

Green chilli  – 2 slit optional

Coriander leaves  – 1 – 2 tablespoon chopped

Kashmiri red chilli powder  – 1 teaspoon optional

Oil for frying the fish

Juice of 1/2 lemon



Marinate the fish pieces with salt and 1/2 teaspoon turmeric powder for 8 – 10 minutes.

Finely chop the tomatoes. Slit green chilies and keep aside.
Fry the fish pieces till golden brown and take out from the oil.

Heat 1 tablespoon oil in a pan. You can use the same oil which is used to frying the fish. Add fenugreek seeds. When the seeds turns brown remove them from the oil. Discard the seeds.

Now add chopped tomatoes and green chilies. Add salt, turmeric powder and Kashmiri red chilli powder. Green chilli is optional. If you don’t like spicy omit it. I have added Kashmiri red chilli powder for colour.

Saute till the tomatoes becomes mushy and dried up.
Gently slide the fish pieces and add water as require. I have made a thick gravy.

Add chopped coriander leaves. Cover and cook on simmer for 10 minutes or until done.

Uncover and gently turn the fish pieces. Add more water if require.
Taste and adjust the salt and switch off the flame. Add lemon juice and mix well.

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

Enjoy the lightly spiced delicious fish curry with hot steamed rice.