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 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.