Recipe: Appetizing Macher matha diye moog dal

Recipe: Appetizing Macher matha diye moog dal Delicious, fresh and tasty.

Macher matha diye moog dal. A special dal with fresh fish head. Skip to ingredientsFried fresh carp head takes the already special roasted moog dal to the pinnacle of Bengali dal-hood. Benali style Lentils cooked with fried fish head or either katla or rohu.

No celebratory lunch is ever complete without the pompous fish head being the piece de resistance on the table, sneaking out disdainfully from the shining kansa bowl.

This Moong Dal with a twist is a refreshing change from the regular and tastes delicious with boiled rice.

Macher Matha Diye is a sure-fire hit with the kids.

You can have Macher matha diye moog dal using 19 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Macher matha diye moog dal

1. Prepare of moong dal.

2. It’s of rohu /katla.

3. You need of oil.

4. It’s of onion.

5. You need of garlic.

6. Prepare of Salt.

7. You need of Sugar.

8. It’s of ginger.

9. It’s of green chilli.

10. You need of red chilli.

11. You need of bay leaf.

12. Prepare of jeera.

13. You need of jeera powder.

14. You need of coriander powder.

15. Prepare of red chilli powder.

16. Prepare of garam masala.

17. Prepare of ghee.

18. It’s of turmeric.

19. It’s of Tomato.

You may also like our other Dal recipes Amritsari Dal , Dal Fry (Punjabi Style) , Dal Makhani , Cholar Dal.

Thick, rich, aromatic Bengali style Moog Dal along with the dominant presence of the fish head; Macher Matha diye Bhaja Muger Dal has always reminded me of the newly-wed Bengali bride!

Yes, you read it right, it has always reminded me of the confused bride on the next day of marriage at the inlaws 🙂.

Macher matha diye dal or fish head with lentils is a piece de resistance on the table prepared with moong dal and mainly rohu fish head.

Macher matha diye moog dal step by step

1. Roast the dal and semi boil the dal.

2. Apply turmeric and salt on the fish head.

3. Now fry the fish head.

4. Grease the kadhai with 3tbsp oil.

5. Add red chilli, jeera, bay leaf, cardamom, cinnamon, clove.

6. Now add chopped onions and fry them till brown.

7. Chopped tomatoes also to be fried with it..

8. 1/2 tsp onion paste, garlic paste and ginger paste.

9. Fry the masala.

10. Add jeera powder, coriander powder, turmeric powder, red chilli powder..

11. Deglaze the pan with water..

12. When oil is separated from the masala add garam masala..

13. Add the fish head..

14. Now add the dal and 1.5 cup water and lrt the dal simmer..

15. 15 min after the above process crush the fish head..

16. Now add gher and garam masala let the dal simmer..

The succulence of the fish head and the combination of textures created by the complex structure of it adds a different blend of chewy and brittle, soft and crunchy with the smooth taste of moong dal.

Combine it with rice and fried potatoes and it's a smooth.

Indian, Side, Moog dal, Yellow lentil, Bengali fish recipe, Bengali dal.

Just like that, Macher Matha Diye Moog Dal is another delicacy where the regular lentil soup made of roasted yellow split gram is made married to gelatinous fish heads.

The soupy dal is flavoured with different spices and then the fried fish head pieces are included, thus, making the dish highly desirable.