Ah, just by looking at these tiny dal fritters soaked in tamarind chutney make me salivate even at night. For these dish, I made some small fritters of matar dal and then dunked them into a boiling soup of tamarind and sugar or jaggery with some masala here and there. After the resting time, the bora will absorb a lot of water from the gravy and become succulent. Goes really well with rice during this grueling hot summer here in bengal. I have accompanied Matar Dal er Borar Tok with some panta bhat and it was awesome.
Ingredients for Matar Dal er Borar Tok
- Matar dal – 100 gms
- Salt and sugar – as required
- Tamarind – 1 big ball
- Dry red chili – 2-3
- Mustard seeds – 1/2 tsp
- Green chili – 2
- Jaggery or brown sugar – 2-3 tbsp
- Dry ground masala / Char masala
How to make Matar Dal er Borar Tok
Soak the matar dal in water preferably overnight. Next day, discard the liquid and grind the dal with salt, sugar and 2 green chili.
Soak the tamarind in water for 30 minutes. Then strain the pulp and keep aside. You may add some more water to make it thin.
Whisk the ground dal vigorously. Then release few droping into the hot water to make small fritters.
Remove from oil when turns brown. Do it in batches.
In the same pan, add the dry red chili and black mustard.
When the chili turns black, add the tamarind water prepared earlier. Add half cup of water as well and let it boil.
After 2-3 minutes, add the sugar and salt. Mix well and boil again for 2 minutes.
Now add the fritters into the tamarind soup. Boil for 2 minutes. The fritters will soak the water, so adjust the water.
At the end, sprinkle the bhaja moshla and mix well.
Donot boil the chutney for a long time after adding the masala. Check for seasoning and remove from heat.
Keep for a standing time for 30 minutes and let it get cold.
Enjoy with Panta Bhat.