Moong Daler Muri Ghonto / Fish Head Curry with Yellow Lentils
Today I will share step-by-step how to make Moong Daler Muri Ghonto / Fish Head Curry with Yellow Lentils; A rohu/katla fish head cooked with flavored rice or moong dal or sometimes both with pure ghee and some aromatic spices makes this great traditional recipe.
Types of equipment required for this recipe
- Mixing bowl
- Serving bowl/Plate
- Kadai/Fry pan
- Spatula
Ingredients for this recipe
- Rohu/Katla Fish head (Cut into 4 pieces)-01
- Moong dal/ yellow lentils-3/4 cup
- Onions sliced- 01 medium
- Tomato -1 (chopped)
- Green chili-01
- Ginger paste -1/2 tbsp
- Mustard oil for frying fish head-3 tbsp
- Pure ghee -2 tbsp
- Cumin seeds 1/2 tbsp
- Cardamoms-2
- Cinnamon-1/2 inch stick
- Cloves-5
- Peppercorn-5
- Turmeric powder 1 tbsp
- Red chili powder 1 tbsp
- Garam masala powder 1/2 tbsp
- Coriander powder 1 tbsp
- Bay leaves-02
- Rice soaked (Gobindobhog rice)-2 tbsp
- Salt to taste
- Sugar-1/2 tbsp
- Chopped coriander leaves -2 tbsp
How to make Moong Daler Muri Ghonto / Fish Head Curry with Yellow Lentils
Clean and wash the fish head rub it with salt and turmeric powder, and keep it aside
Heat oil in a Kadai, and add the fish head; fry it well and keep it aside
Heat 1 tbsp ghee in a Kadai, and fry the moong dal till the color changes to light brown
Now add turmeric powder, water, and soaked Gobindobhog rice and cook them well (it takes 5-6 minutes on medium flame)
Heat 1 tbsp ghee in another Kadai, and add cumin seeds, cardamom, cinnamon, peppercorn, bay leaf and cloves for tempering
As they splutter and sizzle, add the sliced onion and grated ginger and stir them for a minute
Add chopped tomato and sauté them for a minute
Now add cumin-coriander powder, turmeric, and red chili powder; stir them till the raw smell goes off
Add the boiled moong dal and mix them well
Now add the fried fish head and mix it well
Add sugar, and salt; stir it well
Add chopped coriander leaves; transfer them to a serving plate and serve hot
Moong Daler Muri Ghonto
Equipment
- mixing bowl
- Serving plate
- A kadai or a fry pan
- Spatula
Ingredients
- 1 Rohu/katla Fish head (Cut into 4 pieces
- 3/4 cup Moong dal/yellow lentil
- 1 Onion (sliced)
- 1 tomato (chopped)
- 2 green chili
- 1 tbsp ginger paste
- 3 tbsp Mustard oil for frying fish head
- 2 tbsp ghee
- 2 tbsp cumin seeds
- 5 Peppercorn
- 2 Cardamom
- 1/2 inch cinamom stick
- 5 Cloves
- 1 bay leaf
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tbsp red chili powder
- 1/2 tbsp Garam masala
- 1/2 tbsp sugar
- 2 tbsp Chopped coriander leaves
- 2 tbsp Rice soaked (Gobindobhog rice)-
- salt
Instructions
- Clean and wash the fish head and rub it with salt andturmeric powder, and keep it aside
- Heat oil in a Kadai, and add the fish head; fry it well and keepit aside
- Heat 1 tbsp ghee in a Kadai, and fry the moong dal till thecolor changes to light brown
- Now add turmeric powder, water and soaked Gobindobhog riceand cook them well (it takes 5-6 minutes on medium flame)
- Heat 1 tbsp ghee in another Kadai, and add cumin seeds,cardamom, cinnamon, peppercorn, bay leaf and cloves for tempering
- As they splutter and sizzle, add the sliced onion and gratedginger and stir them for a minute
- Add chopped tomato and sauté them for a minute
- Now add cumin-coriander powder, turmeric and red chilipowder; stir them till the raw smell goes off
- Add the boiled moong dal and mix them well
- Now add the fried fish head and mix it well
- Add sugar and salt; stir it well
- Add chopped coriander leaves; transfer them to a servingplate and serve hot