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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 Fish Dal
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.
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