Dry roast the moong dal (split green gram). Boil in 1 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
Add onion and saute till light brown.
Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
Add the boiled dal, salt, green chilies (opt) and the fried fish head.
When done, add ghee and mix well. Serve hot with plain steamed rice.
