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Fish Dal

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 3.5 based on 100 votes
3.5
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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3.5

Ingredients

  • 2 - heads of any fish (salmon, carp, white fish, red snapper)
  • 1.5 cups - yellow moong dal
  • 1 - small Onion
  • 1-inch piece - Ginger
  • 3 Cloves - Garlic
  • 1/4 tsp - Turmeric powder
  • 1.5 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1/4 tsp - black pepper powder
  • 1-2 tsp - Red Chilli powder (or to taste)
  • 2-3 - green chillies, whole
  • 2 - Bay Leaves (tej patta)
  • 1 tsp - Bengali Garam Masala (Dalchini, elaichi, and lavang - equal portions ground to a fine powder)
  • 1 medium - tomato, chopped
  • Salt to taste
  • 1/4 tsp - Sugar
  • 1 - Cinnamon stick
  • 1/4 - tsp whole cumin

How to Make

  • Clean the heads of the fish by removing the gills and eyes.
  • Cut the head into four pieces. Add salt and turmeric powder to the pieces.
  • Keep aside for 10 minutes and rinse out in cold water. This removes the fishy smell.
  • Add fresh turmeric on the pieces. Deep-fry the pieces and keep aside.
  • Meanwhile, boil the moong dal in sufficient water with turmeric and salt.
  • The dal should be soft, but do not mush it up; the lentils should be visible.
  • Make a paste of the onion, garlic, and ginger.
  • In a karahi or wok, heat oil and add bay leaves, cinnamon stick, slit green chillies, and whole cumin.
  • Once the cumin starts to splutter, add onion and garlic-ginger paste, and fry with medium heat.
  • Add chopped tomatoes and fried fish heads. Mix well.
  • Add dry powders over the pieces (cumin, coriander, black pepper, and chilli powder) and then pour in the prepared dal.
  • Mix well and bring to a boil. Check for salt and add the sugar.
  • When dal boils, sprinkle Bengali garam masala and serve with steamed rice.