Daler Bori (Sun-Dried Lentil Dumplings)

Product Specifications

Introducing G.R. Dailer Bori, the sun-dried lentil dumplings that are a cornerstone of traditional Bengali and Bangladeshi cuisine. Often referred to simply as Bori, these small, crunchy morsels are made from a carefully whipped and sun-dried lentil paste (typically Urad Dal/Black Gram or other lentils). They represent an ingenious, time-honored method of food preservation and a secret weapon for adding deep flavor and satisfying texture to any meal.

Dailer Bori is the perfect find for the US home chef looking to explore new vegetarian and vegan proteins, or for those recreating authentic South Asian flavors.

Why G.R. Dailer Bori is a Must-Try

• Crunchy & Nutty Texture: When lightly fried, Bori develops an irresistible crunch and a distinct nutty aroma that completely transforms the profile of any curry or vegetable dish.
• Pure Vegetarian Protein: Made simply from high-quality lentil paste, Bori is a fantastic plant-based source of protein, offering a satisfying bite without any meat or dairy.
• Authentic Flavor & Heritage: This is a taste deeply rooted in the culture of Bangladesh and Bengal. It’s used to enrich traditional meals like Bori-Aloo Jhol (a light potato and Bori curry) or mixed into stir-fried greens.
• Convenient & Long-Lasting: The sun-drying process naturally preserves the Bori, giving it an impressive shelf life of up to 10 months. It’s a reliable pantry ingredient for quick, flavorful meals.
• Easy to Use: Requires only a quick, light fry in oil until golden brown before being added to any liquid-based dish where it will soak up the spices and gravy, softening into a delicious, savory dumpling.

How to Cook with Dailer Bori

Bori should always be lightly fried or dry-roasted before adding to a dish to unlock its full flavor and crunch.

1. For Curry/Stew: Lightly fry the Bori in a small amount of oil until it turns a deep golden-brown. Set aside. Add the fried Bori towards the end of cooking your vegetable curry, soup, or fish jhol (light curry). The Bori will absorb the gravy, adding complexity and substance.
2. As a Crunchy Side: Fry the Bori until golden-brown and serve as a crispy side garnish sprinkled over rice and dal (lentil soup) for added texture.
3. In Stir-Fries: Crush the fried Bori and toss it into simple stir-fries of greens (like spinach or radish leaves) for a salty, savory crunch.