Macha Ghanta

1. 1

   Preparation

   • Wash the chana dal and soak it in water for 30 minutes, then drain.
   • Clean the fish head pieces thoroughly. Marinate with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside for 15 minutes.
   • Peel and chop all the vegetables into uniform 1-inch cubes.
2. 2

   Pressure Cook Dal & Vegetables

   • In a pressure cooker, combine the soaked chana dal, potato cubes, and raw banana cubes.
   • Add 1.5 cups of water, 1/2 tsp salt, and a pinch of turmeric powder.
   • Pressure cook on medium heat for 2 whistles (about 10 minutes). Allow the pressure to release naturally. The dal should be cooked but still hold its shape.
3. 3

   Fry the Fish Head

   • Heat mustard oil in a large kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking.
   • Carefully place the marinated fish head pieces in the hot oil. Fry for 4-5 minutes per side until golden brown and very crispy. Be cautious of oil splattering.
   • Remove the fried pieces and set them on a plate. Once cool enough to handle, gently break them into smaller chunks.
4. 4

   Prepare the Masala Base

   • In the same pan with the remaining oil, add the panch phoron, bay leaves, and dry red chilies. Let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes become soft and pulpy.
5. 5

   Combine and Simmer

   • Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the rest of the salt. Sauté the masala for 2-3 minutes until oil begins to separate from the mixture.
   • Add the pumpkin and brinjal cubes. Stir well to coat with the masala and cook for 2 minutes.
   • Pour in the cooked dal and vegetable mixture from the pressure cooker. Add the fried fish head chunks.
   • Gently mix everything. Add about 1 cup of warm water to achieve your desired gravy consistency. Bring the curry to a boil.
   • Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the flavors to meld and the vegetables to cook through.
6. 6

   Finishing Touches

   • Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma.
   • Garnish with freshly grated coconut and chopped coriander leaves.
   • Let the curry rest for 5-10 minutes before serving. This helps the flavors to settle. Serve hot with steamed rice.

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