Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- Mugdal - 400 grams
- Chital fish belly piece-4 pieces
- Onion chop - 1 cup
- Garlic paste-1 table spoon
- Ginger paste - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Chili powder - 1 teaspoon
- Salt - to taste
- 3/4 green chillies
- Sour yogurt - 1 cup amount
- As much as water
- Coriander leaves crumbly - to taste
- First, thoroughly wash and soak the mugdal.
- Then, in a frying pan, heat the appropriate amount of oil. Fry the onion and a pinch of salt in the hot oil for a few minutes.
- Then mix in the garlic paste, ginger paste, cumin paste, and coriander paste. Then stir in the turmeric and chili powder.
- Now shake it up a little and thoroughly rinse it with water to remove all of the spices. Stir in the tokadai for 1/2 minute after the spices have been added. Stir in the soaked muger dal and cover with a sufficient amount of water. When the dal is done, re-cover it with the fish belts. The stove must be set to medium at this time. Before unloading, add sliced green chilies and coriander leaves. Reduce the macha macha broth and serve with this fun mugdale chital fish!
Amount Per Serving Calories 326Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 100mgSodium 348mgCarbohydrates 11gFiber 1gSugar 7gProtein 49g