Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, macher muro diye dal (fish head lentil curry - bengali style). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Machh'er matha diye bhaja moog'er dal: In the hierarchy of dals, this dal with fish head occupies the highest pedestal in Bengali cuisine.
Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have macher muro diye dal (fish head lentil curry - bengali style) using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- Take 1/2 cup moong dal (split green gram), dry roasted
- Get 1 Rohu fish head, deep fried
- Make ready 1 onion, chopped
- Prepare 1 tsp ginger-garlic paste
- Get 1 tsp tomato paste / 1/2 cup tomato puree
- Prepare 4 tbsp mustard oil
- Prepare 1/2 tsp panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- Prepare 1" cinnamon
- Get 2 green cardamoms
- Take 4 cloves
- Take 2 bay leaves
- Make ready 1 dry red chilli, broken into half
- Make ready 1 tbsp roasted coriander-cumin powder
- Take 1/2 tsp turmeric powder
- Get to taste salt
- Prepare 1/2 tsp garam masala powder
- Make ready 1 tsp red chilli powder
- Prepare 1-2 green chilies, slit (opt)
- Take 1 tsp ghee
It is a dish made in several occassions like Jamai Sashti,Puja,Annaprashon or. Turn on the flame and heat a pressure cooker. Heat a pan, add cooking oil and let it heat. In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices.
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.
Yellow lentil or moog dal is one of the many dals cooked in every Bengali household. To start with moong dal can be cooked either directly boiled and sautéed with your spice of choice or roasted, boiled and then sautéed with spices. The roasted version definitely tastes better, but those with digestion. Gujarati Dal Recipe - Sweet Tangy and Spicy Dal by Archana's Kitchen. Cooking Bengali Flavours - Hiran B Debnath is with Bengali Home Cooking.
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