Macher Matha Diye Moong Dal
Macher matha diye moong dal is a classic dish from the Bengali region of India. This simple flavorful dish is made from yellow lentil, fish head and array of spices.
Yield: 4
Materials
- 1 no Fish Head cut into halves
- 1 cup Moong Dal
- 1 no Onion, medium chopped
- 1 teaspoon Ginger Paste
- 1 no Tomato, small chopped
- 1½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Garam Masala Powder
- ½ teaspoon Sugar
- 2 no Green Chilli
- 1 no Dry Red Chilli
- ½ teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 1-2 no Cardamom
- 1-2 no Clove
- 1 no Bay Leaf
- Salt to taste
- ½ cup Mustard Oil
- 2 teaspoon Ghee
Instructions
- Marinate fish head with turmeric powder and salt.
- Take turmeric powder, cumin powder, red chilli powder and garam masala powder in a bowl and add little water to make a paste and keep aside.
- Meanwhile, dry roast moong dal until the color changes to slight brown and fragrant.
- Later, wash the dal and pressure cook it for 2-3 whistles in a pressure cooker with bay leaf, salt, and turmeric powder.
- On the other hand, heat oil in a wok and fry the fish head till golden brown and keep aside.
- Add whole garam masala, dry red chilli, and cumin seeds in the remaining oil.
- Now add chopped onion and cook until transparent.
- Next add ginger paste and combine well.
- After that, add chopped tomatoes and green chilli and cook until the raw smell of tomato disappears.
- Now add the spice powder paste and mix well.
- Add boiled dal into spice mixture and give a good mix.
- At this point, add 1½-2 cups of water and add fried fish heads.
- Allow the dal to boil for 5-10 minutes and later switch off the gas and top with ghee.