Ingredients
For the dal (lentils):
- •227 grams (8 ounces) toor dal/split pigeon peas (not oily), rinsed
- •227 grams (8 ounces) masoor dal/red split lentils, rinsed
- •4 ml (¾ teaspoon) turmeric
- •5 ml (1 teaspoon) salt
- •113 grams (4 ounces) salted butter
For the fish patia:
- •45 ml (3 tablespoons) vegetable oil
- •2 large onions, finely chopped
- •177 ml (¾ cup) of dried desiccated coconut ground to a paste
- •10 ml (2 teaspoons) ground ginger
- •10 ml (2 teaspoons) ground garlic
- •2 finely chopped green chilies
- •2 whole green chilies
- •5 ml (1 teaspoon) red chili powder
- •12.5 ml (1½ teaspoons) ground cumin powder
- •2.5 ml (½ teaspoon) turmeric powder
- •12.5 ml (1½ teaspoons) salt
- •355 ml (¾ cup) tomato puree
- •2 large tomatoes cut into 3 pieces each
- •2 raw green mangoes peeled and finely chopped or ground
- •177 ml (¾ cup) fresh coriander leaves (cilantro), finely chopped
- •10 scraped moringa drumsticks cut into 10 cm (4-inch) pieces
- •15 ml (1 tablespoon) jaggery (dark brown sugar), or as needed
- •1 pound (500 grams) fresh firm fish like salmon, surmai or cod, haddock or halibut
- •Fresh lemon juice, optional
- •Cooked basmati rice, for serving
Preparation
For the dal (lentils): In a stock pot combine the toor dal, masoor dal, turmeric, salt, and 1 liter (4 cups) of water. Bring to a boil and cook the dal over medium heat for 40 minutes, adding additional water as needed. Add the butter and mash or process the lentils until thickened but still liquid. Set aside and keep warm.
For the fish patia: Heat the oil and fry the onions till golden brown. Add the ground coconut, stirring constantly, until the coconut is very light pink. Immediately add ginger and garlic and cook for 1 minute.
Add chopped chilies, whole chilies, chili powder, cumin, turmeric and salt. Cook for a minute and add the tomato puree, tomatoes, mangoes, and coriander leaves (cilantro). Add the drumsticks and 710 ml (3 cups) water, and bring to a boil. Cover and cook for about 1 hour on a medium flame.
Check the drumsticks are cooked through (easily splitting open) and then add the jaggery, mixing well. Add the fish for the last 15 minutes, removing from heat as soon as it is cooked through. The patia should have a slightly thick consistency, spicy and slightly sweet and sour. Season with more jaggery or a bit of lemon juice if desired. Serve accompanied by dal and basmati rice.