Fish and Spring Onion Dal Curry ( Adapted from the Odia Mudhi Ghanta )
Using the common ingredient, which is the lentil, I made a dish which is lightly spiced and can go either with rice or rotis. Read on for the recipe -
Preparation Time - 15 mins
- 1 cup channa dal
- 200 gm spring onions
- 1 medium sized potato
- 2 pieces lightly fried Rohu fish
- 2-3 dry red chillis
- 1 green chili
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 5-6 nos garlic flakes
- 2-3 pinch turmeric
- 3-4 tsp vegetable oil
- whole spices ( 1 inch cinnamon, 2-3 cloves, 1 bay leaf )
- salt to taste
Preparation - Wash the spring onions and drain excess water. Cut into inch long pieces. Peel and cut the potato into six halves.
Lightly mash the shallow fried fish .
Wash and soak the channa dal for 3-4 hours.
Cooking - Wash and transfer the dal to a pressure cooker. Add salt, turmeric, green chili, potato, whole spices and 2 cups of water. Close the lid and cook for 2-3 whistles.
Remove from the stove and allow steam to escape. Lightly mash the dal.
Add the spring onions to the mashed dal and cook on medium flame for 4-5 mins.
Heat oil in a wok. Add the mustard seeds, cumin seeds and broken red chillis. Crush the garlic
flakes lightly and add to the spluttering seeds. Fry for 10-20 secs.
Pour the contents of the wok over the dal and spring onions. Add the fish. Close the lid and simmer for 2 mins.
Serve hot with white rice/rotis.
Note: Adjust the consistency as per your liking.