Ingredients
1 cup mung dal/ split mung beans
2 tbsp white basmati rice
4-5 cups water
Salt to taste
1 cup sliced onions
1 tbsp garlic paste
1 tbsp ginger paste
1 medium tomato chopped
1 fish head descaled, cleaned and cut
1 tsp paanch phoron
4 cloves
2 cinnamon stick
4 cardamom
3 bay leaves
5 pcswhole black pepper
2 pcs dry red chilli
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp ghee
1/2 tsp roasted cumin powder
Coriander
Green chilli
Fried onion
Directions
Roast mung dal in a heated pan until brown. Add water as needed (5 cups), salt to taste, 1/4 tsp turmeric powder, 2 tbsp white basmati rice. Cook at medium heat until daal is cooked.
Marinate the fish by rubbing 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, and salt on it and keep aside.
Heat oil in a pan and fry the fish head well till it turns brownish. Remove the fried fish from pan and keep it aside.
Heat oil in a deep pan, add paanch phoron, cloves, cardamom, bay leaves, cinnamon stick, dry red chilli and saute for 2 mins. Add onion and saute until translucent. Add ginger, garlic, cumin, turmeric, red chilli and coriander powder. Add tomato and salt as needed, add water in small amounts and saute all spices together for 2 mins at medium-high heat. Add the fish head pieces and water as required, saute the fish for approximately 5 mins. Add the daal to the mixture and add 1 cup of water. Cook for 5-10 mins under closed lid, at medium heat, gently stirring occasionally so it does not burn at the bottom. Add 1 tsp ghee, beresta, garnish with fresh coriander and green chilli before removing from heat.
Serve with gorom bhaat! Enjoy!