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Moong Daal with Fish Head


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Moong Daal with Fish Head


Moong daal 1 cup
Head of rohu fish 1 large (halved and cleaned)
Salt - as per taste
Turmeric powder - tsp (for fish) + tsp (for daal)
Mustard oil as required for frying fish head
Ghee 1 tsp
Green cardamom 2-3
Cloves 2-3
Bay leaf 2
Whole red chilli 2
Green chilli 2-3 or as per taste (chopped)
Cumin seeds 1 tsp
Cumin powder 1 tsp
Ginger paste 1 tsp
Garam masala powder tsp
Water 7-8 cup (as required for the desired consistency)

Method of Preparation

1. Dry roast the moong daal till you get the sweet aroma. Wash and soak in water.
2. Marinate fish head pieces with salt and turmeric powder. Keep aside for 10 minutes.
3. Fry the fish head in mustard oil till reddish brown, drain and keep aside.
4. Heat a pressure cooker and add two tbsp of this oil in it. Discard the rest.
5. Add the dry spices and fry for a few seconds. Add green chilies and ginger paste and
    saute for a few seconds.
6. Drain the soaked daal, add and saute.
7. Add cumin powder and mix.
8. Break the fried fish head into convenient size pieces and add to the daal.
9. Saute for 1 minute and add the garam masala and ghee. Mix well.
10. Add salt and turmeric powder, water and mix well.
11. Cook this daal under pressure till done.
12. Give the cooked daal a good stir before serving. You can serve this with plain rice.

Notes & Tips