During the scorching summer heat, dal fritters curry with thekera is delicacy worth having in lunch. For the uninitiated, Kuji Thekera (Kokum or cocum or Garcinia morella)) is a sun-dried fruit used in cooking as a souring agent. Kuji Thekera has medicinal values in Ayurveda for treatment of dysentery, gastritis, etc. and is said to have anti inflammatory properties. Dal fritter called ‘bor” or ‘kofta’ can be prepared using split chickpeas (Chana Dal), red lentils (masur dal) or urad dal (mati dal).
Split Chickpeas (Chana Dal) Fritters Curry with Thekera
- 250 gm Chana Dal (Split Chickpeas)
- 5-6 pieces Thekera Soaked in water for half an hour
- 2-3 medium size Potatoes
- 2 medium size Onions Finely choppped
- 2-3 Green Chillies Finely chopped
- 1/2 tbsp Black Cumin Seeds (Kala Jeera)
- 1 tbsp Cooking Oil Preferably mustard oil
- 1 tbsp Turmeric Powder
- Salt To taste
- Ensure all ingredients are kept handy
Bor or Kofta
- Soak 250 gms of Chana Dal overnight and then grind in a mixer grinder till you get a thick paste.
- Add the finely chopped onions and green chilies with half tablespoon each of salt and turmeric to the ground chana dal.
- Make small balls out of this mixture
- Heat Oil in a pan and deep fry the fritters
- Drain the fritters (around 2 dozens) on clean and absorbent paper towels and keep aside.
- Boil, peel and mash the potatoes
- Heat oil in a pan and add kala jeera
- Now add the mashed potatoes along with salt and turmeric to taste and fry for some time
- Add the thekera pieces along with the soaking water
- Add hot water and cover the pan
- After boiling for about 5 minutes, add the fritters.
- Heat them for some time (10-15 minutes) and the recipe is ready to be served hot.