Fish with Black lentils | Maas Kalai

North East Indian style Black lentils with fish curry

Last week had this massive cleaning activity in the kitchen and not knowing at times what lies in those boxes. While travelling, I visited this small village named Garobada, where this awesome home-grown black lentil and we call it “Kalai” are sold by villagers across the highways. So, I found some black lentils just enough for 3 servings. Why I stored it so long? Not that I don’t intend to use, just because I don’t have an easy access to them so we savour them on some special occasions. 

Black lentils make a great combination with the fish pieces. It is not very spicy and is served with steaming plain white rice. You may also cook the same dish using other pulses as well as make a vegetarian version by not adding the fish!

Black lentils

INGREDIENTS

§  100gm Black Lentils

§  2tsp oil

§  5green chilies split

§  2 medium sized onions, finely diced

§  1tsp Ginger and garlic paste

§  Pinch of turmeric

§  Salt to taste

§  1tsp cumin powder

§  Fish pieces (any fish of your choice-not fried)

PREPARATION

1. Black lentils must be dry roasted in a pan in a low flame with continuous stirring for about 5minutes.

2. Once roasted, it has to be soaked for about an hour and half of it has to be roughly pounded don’t make it powdery

3. Heat the oil in a pressure cooker, and then add all the ingredients except the fish and kalai.

4. Once the mix is slightly brown add the kalai and fry for more 2 minutes.

5. Add 2cups of water and whistle for 4times.

6. Once the steam is out, turn on the flame and heat it up again then add the fish chunks. 

** Add water and boil the gravy more if required. Consistency as per choice however should not be slightly thick.

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