Assamese Bogori diya Masoor Dail / Red Lentil Recipe, Assamese style

I think you heard about famous Assamese masor tenga,  the sour fish curries. But have you ever heard about Assamese tenga dail, the sour lentil curry or soup. Assamese cuisine is also famous for sour lentil recipes. Masoor dal or red lentil is often cooked with sour ingredients to make tenga dail in Assamese cuisine. Bogori diya dail or lentil cooked with jujube is an Assamese style dal recipe. Indian Jujube popularity known as 'ber' in Hindi and 'bogori' in Assamese. It's botanical name is
Zizyphus jujuba. Indian jujube is a small round shaped fruit whose taste is sour when raw and becomes little sweeter when ripened. In this recipe I'm using ripened jujubes. You can also use dry jujubes to make this recipe. Jujube is an winter fruit and generally available between December to March. So dry some jujubes in sun or preserve some in salt in airtight container for later use.

Bogori diya dail is a very simple dal recipe.  I cook dal in pressure cooker and therefore need not much effort. It is generally served as a side dish with the main course.

* Souring agents in Assamese cuisine

* Bor diya dail recipe

Assamese Bogori diya Masoor Dail / Red Lentil Recipe, Assamese style 

📎Course : Main Course 

📎Cuisine : Assamese 

🔪Preparation Time : 5minutes

♨Cooking Time : 20 minutes

🕞Total : 25 minutes
🍴Servings : 4

INGREDIENTS:

• 1 small cup red lentil
• 2 cup water
• 2 green chillies 
• 5-6 jujubes 
• 1 tbsp mustard oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• Salt to taste
• Coriander leaves for garnishing 

METHOD:

1. Rinse red lentils under running water.  In a pressure cooker pan add red lentil and two cups of water.  Add jujubes and green chillies. Close cooker. Bring to full pressure on high heat. Cook for 2 whistles.
2. Remove cooker from heat. Allow to cool naturally.
3. In a pan , heat oil on medium heat and roast fenugreek seeds.  Add turmaric and salt.
4. Pour everything from the cooker into the pan. Bring to boil. Cook for sometimes under medium heat. 
5. Remove from heat. Garnish with coriander leaves and serve as a side dish with rice.