If you are trying to impress your guests, this is the dal to make.That is why this dal finds place in lunch or anytime you invite guests over for an afternoon feast.To make this dal you need the freshest RUI FISH .This is commonly served with a bhaja (any fried dish).
INGREDIENTS
2pices RUI FISH
1cup moog dal
25 g mustard oil
bay leaves,
cardamom,
cloves,
cinnamon,
cumin seeds,
onions paste
tomato paste
ginger paste garlic paste
turmeric powder
red chilli powder
green chillies paste
boil water ,coriander leaves
salt,
sugar,
ghee,
1 pinch gorom moshla.
METHOD
Marinate the cleaned fish with salt and turmeric powder and keep aside.
Heat a korai and dry roast the moog dal while continuously stirring on medium heat. We want the dal to be evenly pinkish brown.
Add salt , turmaric power and water and set it to boil, partially covered with a lid until the dal is cooked . The dal should not break because it is going to cook again with the fish .
Heat mustard oil in a pan and fry the on low heat until well browned on all sides. Set aside the fried fish on a plate.
Heat mustard oil in korai, and temper with dried red chillies, bay leaves, whole cardamom, cloves, cinnamon and cumin.
Add the diced onion and fry until golden (about five minutes).
Add tomatoes and cook until they soften.
Add the spice slurry and fry until the raw smell of spices goes away.
Add 2 slit green chillies paste and fry.
Add the fried fish Braise with the spices.
Add the boiled moog dal and hot water. Add salt and sugar. as per your taste
Cover and simmer on low heat for 2 minutes.
Simmer until the dal thicken lightly—about 2 minutes.
Turn off the heat. Finish with one slit green chilli, ghee and a pinch of Bengali garam moshla.
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