| • | Clean the heads of the fish thoroughly, removing the gills and eyes.
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| • | Cut the heads into four pieces. Sprinkle salt and coat with turmeric powder, so as to cover the pieces.
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| • | Keep aside for 10 minutes and then rinse in cold water. This removes the pungent smell.
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| • | Add fresh turmeric to the pieces. Deep fry the pieces and keep aside.
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| • | Meanwhile, boil the moong dal in sufficient water, with turmeric and salt.
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| • | The dal should be soft. Don’t mash it.
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| • | Make a paste of onion, garlic and ginger.
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| • | In a karahi or wok, heat oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
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| • | Once cumin starts to splutter, add the onion-garlic-ginger paste and fry over medium heat.
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| • | Now, add chopped tomatoes and then, the fried fish heads.
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| • | Mix well and then add the dry powders.
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| • | Stir to coat all the pieces and then pour in the prepared dal.
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| • | Mix well and bring to a boil. Check for salt and add sugar.
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| • | Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot.
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| • | Fish Dal is ready. |
