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You are here: Home / East Indian Recipes / Moong Dal & Katla Fish Recipe

Moong Dal & Katla Fish Recipe

By Madhumita

Moong Dal & Katla Fish Recipe

Moong Dal with Katla (Catla) fish’s head, is a well known traditional Bengali Recipe. The combination is a favourite to all Bengalis.

Ingredients for preparing Moong Dal with Katla Fish:

  • Moong/ Split Golden Gram Dal – 250 gm
  • Head of Katla/Catla/Indian Carp Fish – 400 gm
  • Ginger paste – 1 tbsp
  • Whole jeera seeds – 1 tsp
  • Onion – 1 piece (chopped)
  • Tomato – 1 piece (chopped)
  • Green chilli – 1 piece (slit)
  • Bay leaf – 1 piece
  • Sugar – 1 tsp
  • Salt – to taste
  • Ghee – 1 tbsp
  • Turmeric powder – 1 tsp
  • Oil – as required

Procedure for preparing Moong Dal with katla Fish:

  • Heat a pan.
  • Pour Moong dal in the pan. Stir till golden brown.
  • Remove from heat.
  • Boil the fried dal with 1 cup of water, ½ tsp of turmeric powder & ghee, till it becomes tender. Keep aside.
  • Rub the head of katla fish with turmeric powder & salt. Keep for 15 minutes.
  • Heat ½ cup of oil in a wok.
  • Deep fry the head of katla fish. Take out from oil. Crush it & keep aside.
  • Heat 1 tbsp of oil in another pan.
  • Add bay leaf, whole jeera seeds & when it is light brown, add green chilli.
  • Add chopped onion Stir fry.
  • Add ginger paste, salt, tomato, sugar & fried head of katla fish. Stir well for 2 minutes.
  • Pour boiled moong dal & ½ cup of water. Cook till it boils.
  • Remove from heat & serve with steamed rice & lemon slices.

Filed Under: East Indian Recipes Tagged With: Bengali, Fish

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