Daaler Bora

Before the ghee-bhaat induced high could die down, I indulged in yet another childhood favourite – the daaler bora (crunchy lentil balls). At home, this was typically made when there was no fish or chicken on the menu (which was a rare occurrence in a Bengali household). 

The first few batches had all the recommended ingredients, including the onion and chilli. But we devoured them at such speed that Ma and her help couldn’t keep pace with their frying. So, the last few batches had pretty much only the daal and the kalo jeerey (black nigella seeds). It was too much effort to keep chopping onions and chillies, when you’re feeding (what must have felt like) a hungry village. However, the missing ingredients made no difference to us. We wiped clean the plates, as soon as they were served….until Ma would say “Daal shesh” (meaning, “We have run out of daal”).

Ma would always make a special, gigantic one for me. I’d relish it at the end of the meal, in no rush to finish it. Baba would say that the small ones actually tasted better, as they were cooked through and crunchier. But I always loved my special, gigantic one the most.

I made these yesterday, after getting back from work. Those of you who know my relationship with the kitchen, know why this is a big deal (I avoid that space as much as I can). My 4-yr old pulled up a little stool next to me, while I fried these little parcels of joy. Reliving those days, when I would have been slightly older than her, the two of us giggled like school girls.

And then, we sat in our backyard and devoured them with a cup of tea (no, she didn’t have the tea, in case you’re wondering). We kept aside a few for Daddy. But he would never know of the gigantic one, which now rests in peace in a little tummy. Shh.