Boror Tenga/Red Lentil Fritters in Tangy Curry Gravy

Boror Tenga or Tenga Bora is a traditional Assamese lentil fritter in tangy gravy. Boror or bora literally translate fritter and tenga means tangy or sour. This is very similar to Bengali counter part Borar Tok. However Boror tenga is made red lentil and Bengali version uses yellow split peas. The souring agent can be used either thekara also known in English dried garcinia, tomato or lime/lemon juice. This dish is a popular summer dish to serve with plain rice.

Chicken Pish-Pash

Chicken Pishpash, a very rustic Anglo-Indian one pot dish originated during British era cooked with rice, chicken or mutton, vegetables and sometimes lentil in pheynabhat (soupy rice)/congee style for little kids and ailing people. Later it became more of a comfort food and delicious medley which is easy to make for a crowd served with a dollop of butter and boiled or fried egg on top.

Kalai Dal Chingri Diye/White Lentil with Shrimp

Kalai dal(not sure what it is called in english) or urad dal is an integral part of Bengali cuisine for the people who have their roots in West Bengal. Kalier dal and potato curry with poppy seeds paste are their best vegetarian comfort food with plain rice. My parents migrated from Bangladesh erstwhile East Bengal. This dal is not that popular for them at all. My ma prepared this with shrimp always, never its vegetarian version. This preparation is very  common for Bangal people(who migrated from Bangladesh).