Fish Dal

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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.