Moong Dal with Fish Head

Ingredients:

• 1/3 cup moong dal
• 1 katla or rohu fish head (I used katla for better taste)
• 1 large onion (chopped)
• 1 medium sized tomato (slices)
• 1 green chili (chopped)
• 1 1/2 tsp. ginger paste
• 2 1/2 tsp. garlic paste
• 1/2 tsp. cumin powder
• 1 + 1 tsp. turmeric powder
• 1/2 tsp. kashmiri red chili powder
• 4 tsp. sugar
• 1/2 tsp. garam masala powder
• Salt
• 4 tbsp. + 2 tsp. mustard oil
• 300 ml + 100 ml water

For tempering:

• 1 bay leaf
• 2 dry red chlies
• 1/4 tsp. cumin seeds

Making Procedure:

Split the fish head into 4 pieces. Clean and wash thoroughly until the water runes clean & clear. Then marinate with 1 tsp. turmeric powder and 1/4 tsp. salt. Put them in a colander and keep it aside for 5-10 minutes.  

In a pressure cooker heat 2 tsp oil. Add moong dal and fry it for a minute on low heat. Then add 300 ml water and give 1 whistle and keep them until the steam dissipate on its own.

Heat oil in a kadai and let it smoke. Reduce the heat and add fish head to fry.
Remove fish heat from kadai and keep aside.

Add bay leaf, dry red chilies, cumin seeds into the same oil. When the spices starts crackling add chopped onion. Fry it till the edges are light golden brown in color. 

Now add tomato slices and fry it till mushy. Then add ginger-garlic paste and fry it for 2 minutes on low to medium flame. Add chopped green chilies, cumin powder, turmeric powder, kashmiri red chili powder, half of the garam masala powder and fry for a minute. 

Then add a salt and sugar. Stir well, add a little water and fry till the oil comes out from the sides. Add fried fish head, mix well and fry for 2 minutes on low flame.

Now add the boiled dal and 100 ml water. Stir and mix it well. Cook it for 3-4 minutes on medium heat. Remove from heat and sprinkle remaining garam masala powder over it.

Serve it with plain hot rice and fried fish (preferred) or aloo bhaja or begun bhaja.
    

Note: Fry fish heat with cover because it can splutter.