2 cups yellow moong dal (green gram), unskinned
1 fish head (large Rohu or Katla)
2" piece ginger (ground)
1" cinnamon
A few cloves
A few elaichi (cardamoms)
1 tbsp turmeric
2 green chilies
2 red chilies (dry)
1/2 tsp whole jeera (cumin seeds)
2 tbsp oil or ghee
Salt to taste

Macher Mathar Dal
(Dal With Fish Head)

1. Roast the washed moong dal on a low flame till it is light brown. Set aside.
2. Slice fish head in half and generously rub salt and turmeric. Fry and set aside.
3. Grind a 2-inch piece of ginger, a few cloves, cinnamon and elaichi separately.
4. Boil dal with a little turmeric and salt till it is cooked and the grains are still whole.
5. Heat 2 tablespoon of oil in a large kadai, season with whole jeera and tejpatta (curry leaves) and 2 whole dry chilies.
6. Break the fried fish head into the kadai. Add ground ginger. Pour in the dal. Add salt if required.
7. Stir and boil till it is creamy. Lastly add a few green chilies and garam masala powder.
8. Serve hot with rice.
   Serves: 6
   Preparation time: 25 minutes