Today I am sharing with you a delicious lentils recipe made with Moong dal and fish head. It is a traditional Bengali recipe, very rich and wonderful aromatic.Generally big rohu/katla fish head is used in this recipe.But you can use any big carp head for this.
Cooking time – 40 minutes Serve – 4
Ingredients –
1.Moong dal – 200 grams.
2.Fish head (large) – 1
3.Cumin seeds – 1/2 tsp.
4.Dry red chilly – 2.
5.Bay leaf – 1
6.Onion – 1 (chopped)
7.Ginger paste – 1/2 tsp.
8.Garlic paste – 1/2 tsp.
9.Tomato – 1 (chopped)
10.Turmeric powder – 1/2 tsp.
11.Chilly powder – 1/2 tsp.
12.Cumin powder – 1/2 tsp.
13.Salt to taste
14.Sugar – 1/4 tsp.
15.Ghee – 1 tsp.
16.Garam masala powder – 1/2 tsp.
17.Oil – 1/2 cup.
18.Slit green chilly – 4
Method –
1. In a pan roast moong dal on low heat till light brown (stirring constantly). Remove the dal and wash. Boil the dal in 4 cups of water until tender (add extra water if needed). You can use pressure cooker also. Transfer the boiled dal to a bowl. Clean out the pan.
2.Wash the fish head and rub with 1/2 tsp.of salt and a pinch of turmeric. Heat oil in a frying pan and fry the fish head till deep brown on both sides. Remove from oil and break it into pieces.
3.Add dry red chilly in the remaining oil, stir fry until brown. Add cumin seeds and bay leaf. When cumin looks brown add onions. When onions are light brown add tomato. Saute for 2 minutes. Add ginger-garlic paste,chilly-cumin-turmeric powder and 1/2 cup of water. Saute until the raw smell of the masalas goes off. Add the broken fish head and 1/2 cup of water, saute for 2 minutes.
4.Add the boiled dal,sugar,salt and 2 cups of water. Let it bring to boil.Cook until the dal reached desired thickness. You can add extra water to make the dal more soupy. Check the seasoning.
Remove pan from heat. Add ghee,slit green chilly and garam masala powder, cover the pan and give 10 minutes standing time. Serve the delicious dal with steamed rice.
