Fish N Lentil Chowder (Dal Machh) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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It's a warm blend of steaming green gram lentils and fresh water fish. Always good for a filling Sunday lunch. Can be accompanied with British broth bread or hot rice. Ingredients:
1/2 kg fresh water fish head (appr. 2 large, rohu or catla) |
100 g lentils (cooked) |
1/4 teaspoon turmeric |
1/4 teaspoon fenugreek seeds (roasted and ground) |
1 tablespoon coriander (finely chopped) |
5 -8 green chilies (split in halves) |
1/2 teaspoon mustard seeds |
1/4 cumin seed (roasted and roughly ground) |
tomato (2 large- cubed) |
onion (2 large-sliced) |
200 ml water |
salt (to taste) |
vegetable oil (6 tbsp) |
Directions:
1. Lightly fry fish heads in 2 tbsp oil and keep aside.
2. Fry onions in the remaining oil til lightly golden. Add mustard seeds and cumin.
3. Add cooked lentils into it.
4. Add water, fenugreek, turmeric, cubed tomatoes and salt and bring to simmer.
5. Add fish heads and boil for 5 minutes.
6. Crush the head roughly using a heavy ladle while on fire.
7. Garnish with coriander and take it off the fire to serve.
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