Availability: In Stock
Masoor Daler Bori or বড়ি is a unique way of preserving lentils by making sun-dried dumplings out of them. Bengali dal er bori recipe is mostly made of kolai dal or urad dal, which is also known as white lentils.
|Specialty||Suitable for vegetarians|
|Country of Origin||India|
|Used||Masoor Daler Bori is used in Sukto, Bodi Posto, Niramish Tok, Saag Ghonto.|
Masoor dal bori is a traditional dish from the Indian subcontinent made with masoor dal (red lentils) and bori (small sun-dried lentil dumplings). It is a popular dish in the states of Bihar, Uttar Pradesh, and Jharkhand, as well as in neighboring countries like Nepal and Bangladesh.
To make masoor dal bori, red lentils are cooked until soft and then blended with spices and herbs to create a thick, flavorful mixture. This mixture is then shaped into small, bite-sized dumplings and sun-dried for several days until they are completely dry and hard.
When ready to eat, the dried bori is added to a pot of boiling water and simmered until tender. The softened bori is then added to a pan of spiced lentil soup made with onions, garlic, ginger, and tomatoes, and simmered until the flavors meld together.
Masoor dal bori is a hearty and nutritious dish that is high in protein, fiber, and essential nutrients. It is typically served with rice or chapati bread and garnished with fresh herbs, such as cilantro or mint.
In addition to being a delicious and filling meal, masoor dal bori is also considered to have several health benefits. Lentils are a good source of plant-based protein, which can help to build and repair tissues in the body. They are also rich in dietary fiber, which can help to promote digestive health and reduce the risk of chronic diseases like heart disease and diabetes.
Overall, masoor dal bori is a nutritious and flavorful dish that is beloved by many in South Asia.