Easiest Way to Cook Delicious Black lentils with fish head

Easiest Way to Cook Delicious Black lentils with fish head Delicious, fresh and tasty.

Black lentils with fish head. Black lentils are nothing like other lentils and they hold their texture and absorb the flavor. I have served it with tofu steaks and a salad or with brown rice and a vegetable. The day before making the dish, put the black lentils in a bowl, cover with cold water and chill overnight.

Serve as a side or as lunches throughout the week.

Or, use black lentils in this easier French Lentil Salad.

Lightly press down on the fish to create a nice sear, do not move fish.

You can have Black lentils with fish head using 11 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Black lentils with fish head

1. You need 200 gm of Black lentils.

2. Prepare 1 of fish head.

3. It’s 1 of bay leaf.

4. Prepare 6 of green chillies.

5. Prepare 2 of dry chillies.

6. Prepare 1 tsp of turmeric powder.

7. Prepare 1/4 tsp of cumin powder.

8. Prepare Pinch of five spices (panch puran).

9. You need 1 tsp of ginger chopped.

10. Prepare 3 tsp of mustard oil.

11. Prepare to taste of Salt.

Turn off heat, flip fish and immediately transfer to oven.

You want to make lentil soup.

You pull out five half-full bags of five different types of lentils.

You scratch your head, wondering if you can substitute brown lentils for.

Black lentils with fish head instructions

1. Dry Roast the lentils til brown.I used clean lentils.Then wash properly with water.With the help of pressure cooker cook til,5 whistle adding 3 cups of water.let it cool after cooling grind in mixture grinder for 2 second.Then heat oil ina pan fry the fish head. Transfer the fish head in lentils..

2. In the same oil add bay leaf,dry chilli,panch puran,2green chillies and ginger paste.when everythings turn redish add turmeric and cumin powder.Now add grinded lentils add three,four green chillies.cook for another 5 minutes in low flame.It is now ready to serve..

The procedure for this fish head soup is enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like.

Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream.

The taste of the stock is fishy without being too overwhelming, especially since it's enriched.

Often called beluga lentils, these are a hearty pulse that pair beautifully with other proteins or meaty vegetables.

They get their nickname from their striking resemblance to beluga caviar, but the flavor is full-bodied and earthy like a black bean.