Murighantar dal

Murighantar dal (Dal with crushed fish head)

Ingredients:

• 250 gm sona mung dal
• head of a rohu or katla
  fish (the weight of the fish from which the head will be taken is within 1.5-2 kg)
• 1 spoonful ginger paste
• 1/2 spoonful jeera paste
• 1/2 spoonful green chili paste
• 1 spoonful turmeric powder
• 1 dry chili and 1 tejpatta
• A pinch of garam masala

preparation:

1. Take a little mustard oil on a frying pan or kadai and saute the whole amount of mung dal till golden in low flame.
2. Boil the fried daal, mix ginger, green chili and cumin paste in it and keep aside.
3. Crush the head of the fish and deep fry it in mustard oil and keep aside. Do not drain the remaining mustard oil. Keep it in the same frying pan.
4. Heat the oil and drop tejpatta and dry chili in it
5. When the chili becomes black, turn the flame low and pour the whole amount of dal in oil
   6.Add salt according to taste.
6. Boil it and stir it occasionally until the dal becomes thick
7. Add garam masala
8. Murighantar dal is prepared now. Enjoy it with rice and with a few drops of nimbu