Cooking

IIE DIGITAL DESK : You can make a delicious Hyderabadi-style spicy lentil dumpling curry at home using familiar ingredients and simple kitchen techniques. In Bengal, dried lentil dumplings known as bori are traditionally sun-dried and used in curries and vegetables, but you can also steam fresh bori and use them in a rich, spicy gravy reminiscent of Hyderabadi salan. 

Start by preparing the dumplings from moong dal (split green gram) or urad dal (black gram) paste. These small lentil dumplings are popular in Bengali cuisine and are called bori or vadi when dried. 

To prepare the dumpling batter soak the lentils for a few hours in water until soft. Grind the soaked dal with a little water to a smooth paste. In a mixing bowl combine this dal paste with finely chopped coriander, onion and salt and mix thoroughly. Shape small portions of the mixture onto a lightly oiled plate or stainless steel tray; these will steam into soft dumplings. Place the tray in a steamer or on top of a saucepan with boiling water and steam for about 10-15 minutes until the bori are firm and cooked through.

While the dumplings steam prepare the spicy curry base in a deep pan or kadhai. Heat mustard oil or any cooking oil of your choice and add whole cumin seeds. Once the seeds crackle add onion paste and sauté until it turns light brown and fragrant. Then add ginger-garlic paste and stir to combine.

Next mix in dry spices such as turmeric powder, Kashmiri red chilli powder for color and heat, coriander powder, cumin powder and a pinch of garam masala. Continue frying the spice mix for a couple of minutes until the raw smell disappears and the oil starts to separate. Add water to create a thin curry base and bring it to a boil, seasoning with salt to taste.

Once the gravy is bubbling add the steamed bori gently to the curry and let them simmer for a few minutes so they absorb the flavors of the rich, spicy sauce. Finish by sprinkling chopped fresh coriander over the top for aroma and freshness.

This Hyderabadi-inspired bori salan can be enjoyed with Indian flatbreads like roti or naan, or even paired with steamed rice for a hearty meal. The tangy, spicy curry combined with soft lentil dumplings creates a unique fusion of Bengali and Hyderabadi tastes. 

Traditionally bori has been served in various Bengali dishes such as vegetable curries or jhal, but this version takes inspiration from Hyderabadi cuisine where rich, spiced curries like mirchi ka salan are common accompaniments to biryani and other main dishes. Mirchi ka salan uses spices, peanuts and sesame for a deep, nutty flavor, and though this bori salan uses different ingredients, the concept of a spicy gravy that elevates the main item is similar. 

The process of steaming the lentil dumplings first and then simmering them in a robust spicy sauce gives a delightful texture contrast. Soft and spongy inside yet full of complex spice aromas from the curry, this dish offers a satisfying blend of flavors and is a great way to reinvent the beloved bori in a new culinary style.

Whether you grew up savouring bori in traditional Bengali kitchens or are exploring Hyderabadi-inspired curries for the first time, this recipe lets you enjoy a fusion that brings out the best of both regional cooking traditions.

Enjoy your homemade bori salan fresh with naan, roti or rice for an unforgettable meal experience.