In a pan roast the Mashkalai/Urid daal and Moong daal for 5 mins until they turn light brown. Then in a blender coarsely blend all of them, and soak it in 1 cup of water for 30 mins.

In a pan heat the mustard oil, fry the bay leaves then add the chopped onions. When onions turn brown add the ginger, garlic and pepper paste then cook it for 2 mins. Add little water and then add the masala (turmeric, red chilies, cumin and coriander powder). Cook them for 4-5 mins until the oil is separated from the masala. Then add the fish head and 1 piece of fish along with salt to taste. Cook all of it with little water for 6-8 mins.

To this add the soaked daal. Cook all of them for 5mins without water, and continuously stir. Then add 3-4 cups of water.

After cooking it for 10 mins add onion roughly paste to it. Further cook all of it for 10 mins, stir continuously so that the daal doesn't stick to the bottom. Then check the thickness of the daal, when you have received the desired thickness of daal add the green chilies and further cook it for 2 to 5 mins with closed lid. Serve it with hot steamed rice.