Easiest Way to Spring Perfect Moong Dal with fish head-Mach ER matha diye dal

Easiest Way to Spring Perfect Moong Dal with fish head-Mach ER matha diye dal Delicious, fresh and tasty.

Moong Dal with fish head-Mach ER matha diye dal. Moong Dal with fish head-Mach ER matha diye dal step by step. 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. We Bongs can eat our portion of Fish in any and every form.

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.

Take out of the flame and wash.

You can have Moong Dal with fish head-Mach ER matha diye dal using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Moong Dal with fish head-Mach ER matha diye dal

1. It’s 1 of large fish head.

2. Prepare 1 cup of moong daal.

3. You need 1 tsp of jeera.

4. It’s 2 of bay leaves.

5. Prepare 2 tsp of turmeric powder.

6. You need 1 of dry red chilli.

7. You need 1 tsp of ginger paste.

8. It’s 3 tsp of sugar.

9. Prepare 1 tbsp of salt.

10. You need As required of Mustard oil to cook.

Pour in the warm water and salt; boil till the dal is cooked.

Add extra water if the dal tends to dry out.

Add the deep fried fish head to the dal; Heat a skillet, pour in the oil.

As the seeds starts sputtering add to the boiled dal.

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

1. First, we are going to marinate the fish head with 1 teaspoon of turmeric powder and a pinch of salt. Heat a pan with 1 tablespoon of mustard oil, fry the fish head and keep it aside..

2. In a pressure cooker add the dal add a pinch of salt and turmeric powder and 1 cup of water and for 5 to 6 whistle boil the Dal well..

3. Take a pan add 2 tablespoons of mustard oil then add the bay leaves jeera and the dry red chilli saute for a minute then add the ginger paste add a dash of water saute for few seconds..

4. Then add the dal adjust the taste of salt and sugar you can add water if it is required..

5. Once it gets a good boil add the fish..

6. On a medium flame cook for 5 minutes then serve hot with the Steam rice..

Marinate the fish head with turmeric powder and salt.

Set aside in a separate dish.

Meanwhile roast the moong dal/yellow lentils over very low flame in a saucepan/kadahi.

Place a saucepan half filled with water over gas/stovetop.

Clear the white froth that has started to form now.