Recipe: Appetizing Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

Recipe: Appetizing Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) Delicious, fresh and tasty.

Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style). Great recipe for Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style). This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with plain steamed rice and is considered a delicacy on a Bengali platter.

Macher muro diye dal is a grand affair Macher Muro diye Dal or Dal cooked with Fish head is an exciting proposition altogether.

Macher muro diye dal is a grand affair and we Bengalis cannot help but add a non veg element in.

Ilish Macher Muro/Matha Diye Moong Dal (Yellow Lentils with Hilsa Fish Head) is a very traditional Bengali recipe.

You can have Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

1. You need 1/2 cup of moong dal (split green gram), dry roasted.

2. You need 1 of Rohu fish head, deep fried.

3. It’s 1 of onion, chopped.

4. Prepare 1 tsp of ginger-garlic paste.

5. It’s 1 tsp of tomato paste / 1/2 cup tomato puree.

6. You need 4 tbsp of mustard oil.

7. You need 1/2 tsp of panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds).

8. You need 1" of cinnamon.

9. It’s 2 of green cardamoms.

10. You need 4 of cloves.

11. You need 2 of bay leaves.

12. You need 1 of dry red chilli, broken into half.

13. It’s 1 tbsp of roasted coriander-cumin powder.

14. It’s 1/2 tsp of turmeric powder.

15. Prepare to taste of salt.

16. It’s 1/2 tsp of garam masala powder.

17. It’s 1 tsp of red chilli powder.

18. You need 1-2 of green chilies, slit (opt).

19. It’s 1 tsp of ghee.

In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices.

It is a very simple and easy to make recipe.

It goes amazing with plain Basmati Rice.

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

Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) instructions

1. 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..

2. Deep fry the fish head after marinating with a pinch of salt & turmeric powder..

3. 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..

4. Add onion and saute till light brown..

5. Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water..

6. 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.

7. Serve hot with plain steamed rice..

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.

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.

Macher matha diye moong dal or Fish head with yellow lentil is very popular bengali nonveg recipe.