This dish from Renuka Debi’s cookbook is a quirky love story between Hilsa (the fish queen!) and chana dal. You wouldn’t expect it, but they tango together in this rich, fragrant dish that’ll make your taste buds dance!

A true hidden gem, Ilish Dalna is simple yet delightful. The name itself is a playful mystery—who pairs Hilsa with dal? Well, Renuka Debi did, and I’m so glad she did. Forget prawns and motor dal—Ilish Dalna steals the show today!

Ingredients

  • 2 Hilsa (Ilish) steaks (washed and marinated with salt and turmeric for 10 minutes)
  • 2 tbsp Chana dal (washed and soaked for 2 hours)
  • 1/2 cup yogurt (beaten)
  • 1/2 tsp red chili powder, Kashmiri chili powder, and turmeric powder each
  • 2 tbsp vegetable oil
  • 1 tbsp ghee (for that royal touch)
  • Salt and sugar to taste

Steps to Bliss

  1. Start with the Dal: Soak that chana dal like it’s getting ready for a spa day. After a couple of hours, grind it into a smooth paste—this is where the magic begins.
  2. Roast it Golden: Heat up the oil and ghee in a pan. Lightly beat the dal paste like it’s your personal boxing bag (just kidding, pls be gentle!). Now, toss it in and fry it on low heat until it’s golden and roasted, giving you a smell that could wake up your neighbors. Set it aside—don’t worry, it’ll come back later.
  3. Fish Time: In that same delicious oil, fry the marinated Hilsa pieces. Not too crispy—just a light golden fry. Take them out and set them aside like the stars they are.
  4. Spice It Up: Reheat the pan (yes, that same magical pan) and add your spice mix—red chili, Kashmiri chili, and turmeric, all mixed with a little water. Fry it up until the oil starts separating, signaling that the flavors are mingling like best friends at a party.
  5. Yogurt to the Rescue: Beat the yogurt with the roasted dal paste, adding a little salt and sugar for balance. Pour this into the pan and let it cook until—guess what—the oil starts separating again. That’s how you know you’re on the right track.
  6. Final Act: Add about half a cup of water to the pan and gently place the fried fish on top of this creamy, fragrant gravy. Cover and let it simmer, checking often because nobody wants a burnt masterpiece! The gravy should turn a rich, golden hue, filling your kitchen with the kind of smell that makes you forget you had other plans for the day.

A Few Notes

The original recipe calls for only ghee, but I like to throw in a bit of vegetable oil too—because life’s all about balance, right? And my secret weapon? Kashmiri chili powder. It adds that stunning golden glow to the gravy without turning it into a fire-breathing dragon.

Serve this beauty with some hot, fluffy rice and get ready to watch Hilsa and chana dal do the tango on your taste buds!