Biuli Daal Masala Bori (বিউলি ডাল মশলা বড়ি)
There was a time when winter meant Maa, Kakima, Jethima, and all the other mother-like family members gathered on the roof and used old but washed and fresh Dhuti of Baba, Kaka, and Jethu to prepare beautiful small Bori-s. There used to be two Bori-s, a male and a female, to be married in the beginning. Then, the rest of the Bori dewa would initiate. Using Shil-Noda to paste the Biulli daal and other spices to go with- it was nothing short of a ceremony. Biuli Daal Masala Bori is your go-to option to bring taste instantly to any bland food.
Area of Procurement
Purba Medinipur
Specifications
|
Texture/ Appearance |
Small, uneven Bori-s with a flat bottom and a peak-like nose |
|
Colour |
Whitish or yellow, depending upon the ingredients. |
|
Aroma |
Smells of Biuli daal and the spices that go into it. |
|
Cooking Time |
1-2 minutes |
|
How to store |
Always keep Bori-s in airtight containers to keep away moisture and air. |
Popular Dishes
A little oil and a handful of Masala Bori will do the wonders. Add them to a bland Shaak-vaja and taste the wonder the Bori brings. The evergreen Shukto goes so well with Biuli Daal Masala Bori. Add them to chhoto machher patla jhol. The jhol enters the Bori and makes it juicy. Give that jhol-laden Bori a bite only to discover a stream of jhol running down your arm. Heavenly, that’s all we can say!
- MBMB100G
