Black Lentils Nuggets (Bori) - 100 g
Black lentil (Urad daal) nuggets (badi), known as Bori in Manipur, has a mild, earthly flavor and soft texture and makes a delicious as well as a very healthy culinary dish in whichever way you prefer. Made in Manipur
Weight: 100 g
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Weight: 100 g
"Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derives their strong, earthy flavor from the black skins and is often used in curries. Split urad dal retains the skins and also has a strong flavor. Skinned and split urad dal are creamy white and somewhat bland. Also known as black dal, urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. Lentils are one of the healthiest foods because they are naturally low in fat, high in fiber and folate and are a good source of protein, essential amino acids, vitamin B complex vitamins, iron and minerals.
Bori is one of the most favorite food items of Manipuris. This food item is very popular particularly during summer season and it is also very common to those families that do not take nonveg items. Bori is made from black gram. Other ingredients like turmeric, spices, mustard oil are also added while making for better taste.It is prepared by soaking lentil grind to slight coarse paste and mixed with spices then sun dried.
Bori/badi pair along with any other vegetable makes a delicious curry we just have to fry Bori/badi in oil and use it like any other veggie. The texture is more like meat though the taste is not exactly like meat and it's also high source of protein. Vegan and gluten-free these boori/Badi are treat to eat and it's a great resource to have when we don't have much veggie in hand.
The popular combination is of Badi/Bori and potato. Aloo Bori Curry
• Potatoes - 250 grams (3-4 medium sized) • Bori - 75 grams (1/3 cup) • Tomatoes- 2 (small sized) • Green chilli - 2 • Ginger - 1inch long piece • Oil - 2tbsp • Heeng (asafoetida) - 1 to 2 pinch • Jeera (cumin seeds) - 1/4 tsp • Turmeric powder - 1/4 tsp • Coriander (dhaniya) powder - 1 tsp • Red chilli powder - 1 tsp • Salt - add to taste (3/4 tsp) • Garam masala - less than 1/4 tsp • Green coriander - 1 tbsp ( finely chopped)
How to make Aloo Bori Curry Recipe Make a fine paste of tomatoes, green chillies and ginger. Pour 1 tbsp oil in a frying pan (kadhai) and heat, put Bori in oil and stir fry using a spoon. Turn them over once they become brown then take them out on a plate. Break 1 Boori into 3-4 pieces then repeat with all after they are cooled. Peel, wash then cut potatoes. Pour 1 tbsp oil in the cooker and heat, put Heeng and Jeera in hot oil. After Jeera is roasted add turmeric powder, coriander powder, stir fry spices 2-3 times with a spoon. Now put the tomato paste and fry spices till oil starts floating over them. Add red chilli powder, fried Boorii, potatoes to these spices and mix. Stir fry for 2-3 minutes, put 1 glass of water and salt then close the lid. After 1 whistle goes off cook for another 2-3 minutes, open the cooker after all the pressure is released. Put in Garam masala, half of the green coriander leaves and mix. Aloo Bori Curry is ready. Take out the curry in a bowl and garnish with the remaining coriander leaves. Serve hot Aloo Boori Curry with chapati, naan or rice and eat. Cooking time - 20 minutes Serves - 4 to 5 "