Moong Dal Fry with Fish Head

Name: Moong Dal Fry with Fish Head
Total time: 2700 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 pieces fish head; 2 cups moong dal (about 400 grams); 1 cup chopped green onions; 1 cup chopped tomatoes; 1/3 cup green peas; 2 tablespoons ginger-garlic paste; 4-5 green chilies; 1 tablespoon coriander powder; 1 tablespoon cumin powder; 1 tablespoon Kashmiri red chili powder; 1/2 tablespoon garam masala; 1/2 teaspoon whole cumin seeds; 2 bay leaves; 1 piece cinnamon stick; 1 tablespoon turmeric; 1 1/2 tablespoons salt; as needed Chopped cilantro; 1/2 cup mustard oil (about 120 ml)

Puja Prabhat Jha @Pujaprabhatjha

Machher Matha Diye Moong Dal (Moong Dal with Fish Head)

This dish is a very popular specialty from Bengal. It is often served at feasts, weddings, and special occasions. People from Bihar and Bengal love fish and consider it auspicious. Many different dishes are made with fish here.

This simple moong dal is made incredibly delicious with the addition of fish head.

Machher Matha Diye Moong Dal (Moong Dal with Fish Head)

This simple moong dal is made incredibly delicious with the addition of fish head.

Puja Prabhat Jha @Pujaprabhatjha

Machher Matha Diye Moong Dal (Moong Dal with Fish Head)

This simple moong dal is made incredibly delicious with the addition of fish head.

Machher Matha Diye Moong Dal (Moong Dal with Fish Head)

This simple moong dal is made incredibly delicious with the addition of fish head.

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Ingredients

45 minutes

Serves 5 servings

2 piecesfish head
2 cupsmoong dal (about 400 grams)
1 cupchopped green onions
1 cupchopped tomatoes
1/3 cupgreen peas
2 tablespoonsginger-garlic paste
4-5green chilies
1 tablespooncoriander powder
1 tablespooncumin powder
1 tablespoonKashmiri red chili powder
1/2 tablespoongaram masala
1/2 teaspoonwhole cumin seeds
2bay leaves
1 piececinnamon stick
1 tablespoonturmeric
1 1/2 tablespoonssalt
as neededChopped cilantro
1/2 cupmustard oil (about 120 ml)

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Steps

45 minutes

1

On high heat, lightly roast the dal. Add 3 cups water (about 700 ml), 1/2 tablespoon salt, and 1/3 tablespoon turmeric. Pressure cook for 2 whistles, then turn off the heat. (The dal should be cooked but not mushy.)
2

Cut the fish head into 4 pieces. Rinse well with water, then rub with salt and turmeric. Heat oil in a pan over high heat and fry the fish head pieces until golden. Remove and set aside.
3

In the same pan with the remaining oil, add whole cumin seeds, cinnamon stick, and bay leaves. Sauté until fragrant. Add green onions and cook until soft and the color changes. Add ginger-garlic paste and sauté, then add tomatoes and 1/2 tablespoon salt. Cook until the tomatoes are soft.
4

Add coriander powder, cumin powder, chili powder, and turmeric. Sauté, then add green peas and cook until the oil separates.
5

Add the fried fish head and mix with the spices. Add the cooked dal, 2 cups water (about 470 ml), salt, garam masala, and chopped cilantro. Break up the fish head pieces with a spatula and mix well. Simmer until it comes to a boil once or twice.
6

This dish tastes great with rice, pulao, roti, or naan. (You can make the dal thinner if you like, and you can also add other vegetables cut into small pieces.)