Authentic Manipuri Bora Thongba with Warm Sticky Rice
Experience the earthy flavors of Northeast India with this comforting Manipuri lentil dumpling curry, simmered in a delicate, spice-infused broth. Served alongside warm sticky rice, it offers a deeply satisfying and traditional culinary journey.
55min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Grind the soaked chana dal coarsely without adding much water to form a thick paste.
2
Shape small portions of the dal paste into flat round patties or balls.
3
Heat mustard oil in a pan and shallow-fry the lentil patties until golden brown and crisp; set aside.
4
In the remaining oil, splutter the cumin seeds and sauté the chopped onions until translucent.
5
Add the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
6
Stir in the turmeric powder, red chili powder, and salt, mixing well with a splash of water.
7
Pour in the two cups of water and bring the gravy to a gentle rolling boil.
8
Gently drop the fried lentil dumplings into the simmering broth and cook for 10 minutes.
9
Garnish with freshly chopped coriander leaves and serve hot with sticky rice.
Ingredients
1 cup chana dal, soaked for 2 hours and drained
1 medium onion, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons mustard oil
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.