This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with plain steamed rice and is considered a delicacy on a Bengali platter. Generally Rohu fish head is used in this recipe. It is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. A tsp. of ghee to the end result gives an ultimate flavour to this dish.
Such an amazing dish.
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