Musur daler bora

Spice Chronicles identifies this daler bora as mushoor daler bora, or red-lentil fritters. The author describes the fried accompaniment as part of Bengali meals and also offers it as a small appetizer.

The red lentils are soaked before blending. Ginger, green chillies, turmeric and salt are blended with them and the named water into a paste.

Chopped onion and coriander are mixed into the same lentil paste after grinding. Those additions remain in the fritter mixture rather than becoming separate garnishes.

Small spoonfuls of batter are dropped into the frying oil. They fry on medium-low heat, with turning, until golden brown.

The written recipe says to serve the fritters hot. This profile selects the author’s ketchup accompaniment; the broader rice-and-dal meal is a separate serving suggestion.