Prepare Lentils: Start by soaking the dal (lentils) in water for 2-3 hours or overnight. 

• After soaking, thoroughly wash them and drain. 

Blend Lentils: In a blender, combine the soaked and washed dhaal with a finely chopped yellow onion, 1 diced green chili pepper, and 1 teaspoon of salt. 

• Blend until you get a semi-chunky, purée-like mixture. 

Adjust Consistency, as Needed: Add a bit more dhaal into the blender along with a little water and blend until you achieve the desired consistency, which should be semi-chunky yet smooth. 

Mix Spices: Transfer the blended mixture to a larger bowl. Add 1/2 teaspoon of turmeric, 1 teaspoon of salt, and 1 tablespoon of flour (maida) to the bowl. Mix all the ingredients thoroughly by hand.

Prepare for Frying: Place a pan on medium heat.

• Once the pan is heated, reduce the heat to low. 

• Add enough vegetable oil in which the bora's will be immersed in oil. If they are not immersed in oil, they will not cook evenly. Allow the oil to heat up on low heat. 

Frying Bora: Reduce the heat to low. Once the oil is hot but not smoking, you're ready to start frying. 

• Take a small amount of the lentil mixture in your hand, gently shape it into small patties (bora), and place it in the pan of hot oil. Be sure to flatten the bora slightly in your hand before dropping it into the oil. 

Test One First: Fry one bora as a test before adding the rest. This will help you determine if the oil temperature is right. The bora should sizzle and start to cook without browning too quickly. 

Cook Low and Slow: Fry the bora on low heat, turning them over occasionally to ensure even cooking. 

• They should gradually turn a lovely hazelnut-brown color as they cook. 

Remove and Drain: Once the bora is evenly cooked and has reached a light brown color, use a slotted spoon to remove them from the oil. 

• Place them on paper towels to drain excess oil. 

Serve: Your delicious Daaler Bora is ready to be served! Enjoy them as a snack or for Iftar!