Kolai Daal Bori

In this classic lau (Calabash) dish, bori adds a bit of texture and a whole lot of character. It also imparts a subtly savoury flavour dimension to the sweeter notes in the dish.

about our bori

Bori (the loose translation: dried lentil dumplings does not do justice) is as traditional as it gets. Made from soaked, pounded, shaped, dropped and dried lentils, these are labours of love and of good leisure.

what you can cook with it

Bori needs to be fried before putting in to use: the slight sourness and bitterness gives way to a gentle nuttiness. Crush them after frying lightly, and sprinkle on soft vegetables, light fish stews or even mixed grain salads.