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Preparation Time : 10
Cook Time : 25
Total Time : 35
moong dal (split green gram), dry roasted 1/2 cups
Rohu fish head, deep fried 1 nos
onion, chopped 1 nos
ginger-garlic paste 1 tsp
tomato paste / 1/2 cup tomato puree 1 tsp
mustard oil 4 tbsp
panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds) 1/2 tsp
green cardamoms 2-3 nos
cloves 4-5 nos
dry red chilli, broken into half 1 nos
bay leaves 2 nos
roasted coriander-cumin powder 1 tbsp
turmeric powder 1/2 tsp
salt or to taste 1 tsp
garam masala powder 1/2 tsp
red chili powder 1 tsp
green chilies, slit (opt) 1-2 nos
Boil the dal with 1 & 1/2 cups of water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chily, cardamoms, cloves and cinnamon. Saute till they stops spluttering.
Add the onion and saute till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, chili powder, tomato paste and garam masala powder mixed with 2-3 tbsp. water.
Saute till the oil separates. Add the boiled dal, salt, green chilies and the fried fish head (broken into half). Add 1/2 cup more water.
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