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Machher matha diye moong dal

Jul-01-2018
Soma Mukherjee
25 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Machher matha diye moong dal RECIPE

A traditional bengali lunch menu. Moongdal with fish head. Use sona moong (small size moong dal) its' flavour is very nice.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. Dry roasted mung dal 1 cup boiled
  2. Two medium (700-800 g fish head) rohu fish heads
  3. Bay leaf 1, mustard oil for cooking
  4. Salt and sugar as required
  5. Termaric powder as required
  6. Ginger cumin paste 1 table spoon
  7. onion chopped 1 small
  8. tomato chopped 1 medium
  9. Garam mashala powder 1 teaspoon
  10. cumin seeds 1 teaspoon, 1 Red cilli
  11. ghee 1 teaspoon

Instructions

  1. DRY ROASTED BOIL MUNG DAL
  2. (ADD SALT AND TERMARIC POWDER AND FRY) TAKE DEEP FRIED FISH HEADS
  3. BREAK THE FRIED FISH HEADS
  4. HEAT OIL ADD BAY LEAF
  5. CUMIN SEEDS
  6. ADD CHOPPED ONION AND FRY
  7. ADD GINGER CUMIN PASTE TERMARIC POWDER AND SUGAR AND MIX
  8. ADD TOMATO AND MIX WELL STIR FOR FEW MINUTES UNTIL RAW SMELL DISAPPEARED
  9. ADD BOILED DAL
  10. ADD FISH HEADS
  11. ADD SALT
  12. ADD GARAM MASHALA POWDER
  13. HEAT GHEE CUMIN SEEDS AND RED CILLI
  14. ADD TO THE DAL
  15. COVER FOR FEW MINUTES

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