Recipe: Appetizing Moong Dal with fried fish head

Recipe: Appetizing Moong Dal with fried fish head Delicious, fresh and tasty.

Moong Dal with fried fish head. 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. 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.

It is a very simple and easy to make recipe.

It goes amazing with plain Basmati Rice.

Moong Dal with fish head-Mach ER matha diye dal step by step.

You can have Moong Dal with fried fish head using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moong Dal with fried fish head

1. You need 1 of fish head fried.

2. Prepare 1 cup of moong dal.

3. Prepare 1 teaspoon of ginger paste.

4. You need 1 teaspoon of garlic paste.

5. Prepare 2 of dry red chilli.

6. It’s 1 of bayleaf.

7. Prepare 1 teaspoon of cumin seeds.

8. Prepare 1/2 teaspoon of turmeric powder.

9. It’s 1 teaspoon of cumin powder.

10. You need 4 of green chillies.

11. You need 1 teaspoon of garam masala powder.

12. It’s 1 teaspoon of ghee.

13. It’s as required of Salt.

14. Prepare as required of Sugar.

15. Prepare as required of Vegetable oil.

Remove from heat and sprinkle remaining garam masala powder over it.

Heat oil for deep frying, drop moong dal in and fry till the shh sounds stops from oil.

Now sprinkle salt and chat masala to taste, toss well.

Cool it and store it in a air tight container.

Moong Dal with fried fish head step by step

1. Heat a wok and add the moong Dal. Roast them till they become light brown in colour..

2. Wash the roasted dal and boil them in a wok by adding some water, salt and green chillies..

3. In another wok, add some oil and add the dry red chillies and cumin seeds..

4. Add the ginger paste, garlic paste and cumin powder..

5. Fry the masalas, add the turmeric powder and then break the fried rohu fish head and mix them in the wok with the masalas..

6. Add the dal and mix them well..

7. Check the salt and add if required. Add the sugar. Mix them well..

8. Add the garam masala powder and ghee.

9. Mix them well and remove it from the flame. Serve hot with steamed rice..

This authentic Bengali dish "Fish head in Mung (green gram) dal" is satiating lunch in my family.

The marinated fish head cooked with Mung dal using few spices enhance the lentil flavor.

Chapatti fried in butter makes a nice accompaniment and alternative to the basmati rice or brown rice standard.

Here I cook Maacher Matha diye Moong Dal, yellow moong dal with fish head, a quintessential Bengali classic, hearty and delicious, ideal for that time-stops-still languorous Sunday lunch with friends and family, replete with jovial laughter and innocent banter.

Moong dal is frequently used to make a number of dishes like plain dal, pulao, khichdi, cutlets and pakodas.