Description Burmese national dish
Ingredients
For the soup
- 2 cups channa dhal
- 1 cup onions chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 3 tsp chilli powder
- 2 tbsp oil
- 2 tsp salt
- 2 cups banana stem
- 8-10 fillet of fish
- 2 cups thick coconut milk
Garnishes
- Hard boiled eggs diced
- Slivers of garlic deep fried in oil
- finely chopped onions
- chilli flakes
- chopped coriander
- lime juice
- boiled noodles
Method
- Pressure cook the dhal till soft. Blend it to a smooth paste. Add enough water to make it the consistency of thick milk
- Add onions, ginger garlic paste, turmeric powder and salt and cook till onions are soft.
- Cook the fish fillets with a little salt and turmeric.
- Cut the fish into small pieces and add it to the soup.
- Cut the banana stem into small discs and boil them. Make sure there are no fibres. Add this to the soup.
- Make a paste with the chilli powder and water. Heat the oil and fry this paste.
- Add this paste to the soup and simmer for a few minutes.
- Finally add the coconut milk and simmer for few more minutes
To serve
- Take the boiled noodles in a bowl. Add all the other garnishes according to taste. Pour the soup over the noodles and serve.
Variation
 To make a vegetable mohinga, use vegetables such as baby corn, mushrooms, tofu etc instead of the fish.