Roasted Moong Dal with Fish Head

Moong Dal with Fish Head is a cherished Bengali delicacy, especially popular during festive meals and traditional family gatherings. The rich flavor of fried fish head combined with the nutty aroma of roasted moong dal creates a hearty and comforting dish that is a staple in Bengali cuisine.

Ingredients

• 1 large rohu or katla fish head

• 1⅕ cups sona moong dal (yellow moong dal)

• 1 onion, finely chopped

• 4–5 garlic cloves, crushed

• 1 tablespoon ginger paste

• 1 tablespoon green chili paste

• 1 teaspoon whole cumin seeds

• 2 bay leaves

• 2 dried red chilies, plus 1 extra for tempering

• 1-inch cinnamon stick

• 2 green cardamoms

• 2 teaspoons ghee

• Salt to taste

• 1 teaspoon Shalimar's Chef Spices Turmeric Powder

• ½ teaspoon Shalimar's Chef Spices Asafoetida (Hing)

• 1 teaspoon Shalimar's Chef Spices Cumin Powder

• A pinch of sugar

• Shalimar's Mustard Oil, as required

  
  

Method

Dry roast the moong dal in a pan until it turns golden and releases a nutty aroma. Wash the roasted dal and cook it with salt, Shalimar's Chef Spices Turmeric Powder, and a few drops of oil until soft but not mushy.

Clean the fish head and marinate it with salt and turmeric powder. Heat Shalimar's Mustard Oil in a pan and fry the fish head until golden brown. Remove and set aside.

In the same pan, heat a little more oil if needed. Add the whole cumin seeds, dried red chilies, bay leaves, cardamoms, cinnamon stick, and crushed garlic. Sauté until fragrant.

Add the chopped onion and cook until lightly golden. Stir in the ginger paste, green chili paste, Shalimar's Chef Spices Cumin Powder, and a little extra turmeric powder if desired. Cook the masala until the oil begins to separate.

Add the fried fish head and gently stir to coat it with the spices. Pour in a little water and allow it to simmer for a few minutes.

Add the cooked moong dal and enough water to achieve your preferred consistency. Season with salt and a pinch of sugar. Simmer until the flavors are well combined.

In a small pan, heat the ghee and add Shalimar's Chef Spices Asafoetida (Hing) and the remaining dried red chili. Pour this aromatic tempering over the dal.

Allow the dal to come to a final boil, then remove from the heat.

Serve hot with steamed rice for an authentic Bengali festive meal. The combination of roasted moong dal, fragrant spices, and flavorful fish head makes this dish a true Bengali classic.