If you have been in the eastern parts of India and have tasted a few Bengali dishes, you would be familiar with this term......which in English am not too sure what you can call. Its basically made of different types of pulses which are soaked and grind ed into a paste and then made into small dumplings like the one in the picture which are then sun dried . It can be stored in air tight containers and used for cooking when ever required . The ones I have here are Masoor and Mong Borris made from masoor and mong dal respectively. If you want the instant ones , you can just soak the pulses and then grind ed and instead of sun drying it , you can fry it straight away. These days , like every thing else, ready made Borris are available in the market. This is usually a veg item so can be cooked with different types of vegetables and specially tastes real good if prepared with green leafy vegetables ( Saag).
5 comments:
the morning you or aunty decide to cook it just inform...yummy info !!!
you seem to cook with lots of veggies, most nutritious.
What are pulses? Are these similar to spices? Very intriguing.
@ cheryl
pulses are leguminous plants and their seeds.We get a variety of them and In most parts of the country these are used in various ways. very nutritious.
The finished product looks good, I wonder how it would taste since I have never tasted it before? Happy week-end.
Post a Comment