Moro Ghonto
Time of preparation: 4 to 6 Hours
Time of cooking: 45 Minutes
Ingredients:
| Mong Dal (roasted & soaked) | 1 cup |
| Fish head (halved) | 1 |
| Cardamom pod | 3 to 4 |
| Black pepper | 4 to 6 |
| Cinnamon stick | 1 inch |
| Ghee | 1 teaspoon |
| Mustard Oil | 2 to 3 tablespoon |
| Onion (sliced in rings) | 1 medium |
| Ginger paste | 1 teaspoon |
| Garlic paste | 1 teaspoon |
| Onion Paste | 2 teaspoon |
| Garam Masala Powder | ¼ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Turmeric Powder | ¼ teaspoon |
| Salt | To taste |
| Dhaniya & Zeera Powder | ½ teaspoon |
| Water | 2 ½ cups |
| Coriander leaves | For garnishing |
| Green chillies | For garnishing |
Steps:
| 1. Sauté onion in ghee & mustard oil. |
| 2. Add the whole spices and the pastes. |
| 3. Add the other spices and the fish head while stirring well. |
| 4. Once the fish head seems cooked & coated with the spices add the soaked lentils and stir for a while. |
| 5. Add the water and bring to a boil. |
| 6. Leave the gravy to simmer on low flame. Garnish with coriander & green chilli. |
