Bori or Bengali sun-dried dumplings are usually made with different kinds of lentils like, urad dal (biuli dal), masoor dal, moong dal, matar dal or a mixture of 2 or more. These Badi/wadi/boris look like cone of paste made of different varieties of dal. They also look like little pellets of lentil paste which are added in various vegetarian dishes in Bengali cuisine. First you must make the paste from the lentils before seasoning them with salt or other spices. After the seasoning boris are given the shape of small dollops with a string curl in the head, in rows on soft cotton cloths. Bori (badi) is a part of Bengali Cuisine. Many of our traditional dish includes bori such as Shukto, Lau Bori Posto (Bottle gourd in poppy seed gravy, Danta bori r Jhol (Drumstick curry), Bori die Macher Jhol (Fish curry in mustard paste), and many more. In olden days, our grandmothers, mothers, and aunts used to make various types of bori (lentil dumplings) at home. Different types of lentils were used to prepare these. KVD Collection Daler Boris are made with 100% sona moong dal and it comes in a sealed reusable airtight container jar. This 100% pure vegetarian product is highly nutritious and high in protein content and can be added to a variety of dishes to increase flavour and get a boost of nutrition. There are no artificial chemicals or preservatives used in the making of the boris and they are 100% natural in colour and taste. The Boris are best to be used before 3 months from the date of packaging. The 100% natural product should be stored in airtight container to maintain the taste and freshness.