Sunday, 23 February 2014

Muro Diye Bhaja Moong Dal(Moong Dal Cooked With Fish Head)


Moong or yellow Lentil: 1 cup

Fish Head: 1/2 (I used a half head of 2 kg rahu fish)

Ghee:1 tbsp

Oil:3 tbsp

Turmeric powder: 1 tsp

Chilli powder: 1 pinch

Coriander powder: 1/2 tsp

Cumin powder: ½ tsp

Salt to taste

Sugar: 1/2 tsp

Ginger paste: 1 tsp

Garam masala powder: 1/2 tsp

Cashew: 6-8 (dry roasted)


For tempering:

Bay leaves: 2 small

Whole Cumin seeds: 1 tsp

Dry red chillies:2

Whole garam masala:cinnamon(1 inch),clove,green cardamom:each 2 pieces


Smear salt and turmeric to the cleaned and washed fish head.

Keep aside for 15 minutes.

Dry roast the moong dal on very low flame. 

Keep on stirring continuously to make it golden evenly. 

Once the beautiful aroma of roasted moong hits and the dals are nicely golden take it off. 

Rinse under running water. 

Drain the water thoroughly.

Keep for another 10-15 mins.

HEat ghee & temper with bay leaves,cumin seeds,whole garam masala & dry chillies.

Fry the dal in same ghee again for 2-3 mins.

Heat the oil in a heavy bottom pan. 

Fry the fish head till its golden & crispy. 

Break the fish head in chunks.

Add ginger paste,turmeric, chilly, coriander and cumin powder. 

Cook for few minutes till spices coat the fish head and keep aside.

Take the fried dal,spice coated fish head chunks in a pressure cooker.

Add 2 cups water,salt & sugar.

Cook for 2-3 whistles.

Let the steam release on its own.

It should be soft but not mushy.

Cook till it thickens and the raw smell is gone.

Add dry roasted cashew & raisins. 

The dal will be thick but not dry so adjust the liquid accordingly by adding warm water.

Finish off with a final sprinkle of garam masala powder & few drops of ghee.

Serve warm with steamed rice.

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