Name: Macher Muro diye Dal (Moong Dal with Fish Head - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 1/2 cup moong dal (split green gram), dry roasted; 1 fish head, cut into half (deep fried); 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste / 1/2 cup tomato puree; 4 tbsp. mustard oil; 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds); 1" cinnamon stick; 2 green cardamoms; 4 cloves; 2 bay leaves; 1 dry red chilli, broken into half; 1 tbsp. roasted coriander-cumin powder; 1 tsp. turmeric powder; salt to taste; 1/2 tsp. garam masala powder; 1 tsp. red chili powder; 1-2 green chilies, slit (opt); 1 tsp. ghee

ABOUT Macher Muro diye Dal (Moong Dal with Fish Head - Bengali Style) RECIPE

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. Generally Rohu fish head is used in this recipe. It is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. A tsp. of ghee to the end result gives an ultimate flavour to this dish.

Ingredients Serving: 3

1/2 cup moong dal (split green gram), dry roasted
1 fish head, cut into half (deep fried)
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste / 1/2 cup tomato puree
4 tbsp. mustard oil
1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
1" cinnamon stick
2 green cardamoms
4 cloves
2 bay leaves
1 dry red chilli, broken into half
1 tbsp. roasted coriander-cumin powder
1 tsp. turmeric powder
salt to taste
1/2 tsp. garam masala powder
1 tsp. red chili powder
1-2 green chilies, slit (opt)
1 tsp. ghee

Instructions

Boil the dal with 1 & 1/2 cups of water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves.
Add onion and saute till light brown.
Add the ginger-garlic paste, turmeric powder, red chili powder, coriander- cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
Add the boiled dal, salt, green chilies (opt) and the fried fish head.
When done, add ghee and mix well. Serve hot with plain steamed rice.

Similar Recipes