Recipe: At Home Moong daal with head part (macher matha diye mooger daal)

Recipe: At Home Moong daal with head part (macher matha diye mooger daal) Delicious, fresh and tasty.

Moong daal with head part (macher matha diye mooger daal). 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. As I have mentioned in my previous post, fish is not only an integral part of Bengali diet, but also an inseparable part of Bengali culture.

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

Macher matha diye dal (Bengali: maach = fish; maatha = head) is a delicious lentil preparation.

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. 'Dal' is very essential part of any Indian meal.

You can have Moong daal with head part (macher matha diye mooger daal) using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moong daal with head part (macher matha diye mooger daal)

1. It’s of moong daal.

2. It’s of fish heads.

3. You need of onion chopped.

4. It’s of ginger garlic paste.

5. It’s of jeera powder.

6. Prepare of dhaniya powder.

7. Prepare of red chilli Powder.

8. Prepare of turmeric powder.

9. It’s of green chillies (slitted).

10. It’s of garam masala powder.

11. It’s of jeera seeds.

12. It’s of bay leaf.

13. You need of dry red chilli.

14. Prepare of salt and sugar.

15. Prepare of oil and ghee.

We cook different types of 'dal' every day in our meal.

The recipe that I'll share today, 'Macher Matha dea Bhaja Mooger Dal' is not a everyday 'dal' but a special occasion 'dal'.

This 'dal' is mainly cooked in a lunch on any marriage function or… It was a big fish with a big head and that made me even more tempted.

Though the Kalia tasted great, my mind was all into the head part and the very next day I prepared Macher Matha diye Cholar Dal.

Moong daal with head part (macher matha diye mooger daal) step by step

1. Dry roast the moong daal and pressure cook for 1 whistle and keep aside.

2. Now heat oil, marinate the head of the fish with salt and turmeric powder and deep fry,keep aside.

3. Now temper the jeera,bay leaf and dry red chilli.

4. Add onion slices saute well adding salt and turmeric powder.

5. Add ginger garlic paste and saute till the raw smell disappears.

6. Add all the powder masalas except garam masala and fry.

7. Add the fish head combine well and pour the boil daal along with green chillies.

8. Give it avoid boil,add sugar,ghee and garam masala powder.

9. Remove the daal from oven and serve hot with rice.

Here's the step-by-step recipe for you all.

And, this is what my new recipe is all about.

Simple 'moong dal with cucumber' or 'shosha diye mooger dal'.

The combined benefit of cucumber and moong dal makes this particular dish light in stomach, providing a soothing effect that allows the body to repair itself.

Marinate the fish head with turmeric powder and salt.