Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, macher muro diye dal (fish head lentil curry - bengali style). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Great recipe for Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style). This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with plain steamed rice and is considered a delicacy on a Bengali platter.
To begin with this particular recipe, we must first prepare a few components. You can cook macher muro diye dal (fish head lentil curry - bengali style) using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- Make ready 1/2 cup moong dal (split green gram), dry roasted
- Make ready 1 Rohu fish head, deep fried
- Make ready 1 onion, chopped
- Make ready 1 tsp ginger-garlic paste
- Prepare 1 tsp tomato paste / 1/2 cup tomato puree
- Take 4 tbsp mustard oil
- Take 1/2 tsp panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- Prepare 1" cinnamon
- Prepare 2 green cardamoms
- Get 4 cloves
- Make ready 2 bay leaves
- Take 1 dry red chilli, broken into half
- Prepare 1 tbsp roasted coriander-cumin powder
- Make ready 1/2 tsp turmeric powder
- Get to taste salt
- Prepare 1/2 tsp garam masala powder
- Prepare 1 tsp red chilli powder
- Make ready 1-2 green chilies, slit (opt)
- Take 1 tsp ghee
In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices. It is a very simple and easy to make recipe. It goes amazing with plain Basmati Rice. Macher matha diye dal (Bengali: maach = fish; maatha = head) is a delicious lentil preparation.
Instructions to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- Dry roast the moong dal (split green gram). Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
- Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
- Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chilli, cardamoms, cloves and cinnamon. Saute till they stops spluttering.
- Add onion and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
- Add the boiled dal, salt, green chilies (opt) and the fried fish head (broken into half). Add 1/2 cup more water. Simmer on medium flame till the gravy thickens a bit. When done, add ghee and mix well
- Serve hot with plain steamed rice.
Fish head, which has been shallow fried in mustard oil, is added to roasted and boiled moong dal (split green gram), and given a simple tempering of onions, tomatoes and basic Indian spices like cumin seeds, coriander powder, etc. Macher muro diye dal or fish head with lentils is a specialty dal prepared with moong dal and mainly rohu fish head. Bengalis are known to eat fish in all its forms including the head and this. The name has two important parts - Macher Matha - Fish Head & Moong Dal - Yellow Split Gram Lentil. Which is the base of my today's recipe.
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