Muga Dal with Rohu Fish Head

Wash the Moong Dal thoroughly and drain. In a dry pan, lightly roast the Moong Dal over medium heat until fragrant and slightly golden, about 5-7 minutes. Be careful not to burn it. Set aside.

Marinate the Rohu Fish Head pieces with 2 grams of Turmeric Powder and 3 grams of Salt for 15 minutes.

Heat 40 grams of Mustard Oil in a heavy-bottomed pan or kadai. Fry the marinated Rohu Fish Head pieces until golden brown and crispy on all sides. Remove and set aside, breaking them into smaller, manageable pieces once cooled slightly.