Ingredients for Fish N Lentil Chowder Dal Machh
- Fish Head
- Lentils
- 1/2 teaspoon turmeric powder
- Fenugreek Seeds
- 2 tablespoons chopped fresh coriander leaves
- Green Chilies
- 1 teaspoon mustard seeds
- Cumin Seed
- Tomatoes
- Onion
- 4 cups water
- 1 teaspoon salt
- Vegetable Oil
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How to Make Fish N Lentil Chowder Dal Machh
- Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add 250g of fish heads and fry until lightly golden brown (about 5 minutes). Set aside.
- Add 1 large chopped onion to the pot and fry until lightly golden brown (about 5 minutes).
- Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Sauté for 30 seconds until fragrant.
- Stir in 200g cooked green gram lentils (masoor dal).
- Add 4 cups of water, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon turmeric powder, 200g diced tomatoes, and 1 teaspoon salt. Bring to a simmer.
- Add the fried fish heads to the pot and simmer for 5 minutes.
- Gently crush the fish heads using a heavy ladle while the chowder simmers. This will release flavor and thicken the dal.
- Garnish with 2 tablespoons chopped fresh coriander leaves. Remove from heat and serve hot with British broth bread or hot rice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
0g
Carbs
2g
