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Tuesday, 17 March 2015

Macher Muro Diye Dal (Moong Dal With Fish Head - Bengali Cuisine)


          This is a traditional dal (lentil) recipe where the 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. Please check below a step by step guide with pictures to prepare it.








  • 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
  • 2 green cardamoms
  • 4 cloves
  • 2 bay leaves
  • 1 dry red chily, broken into half
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 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 (clarified butter)


          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.

          Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chily, cardamoms, cloves and cinnamon. Saute till they stops spluttering.

          Add the onion and saute till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, chili powder, tomato paste and garam masala powder mixed with 2-3 tbsp. water.

          Saute till the oil separates. Add the boiled dal, salt, green chilies 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 Serve hot with plain steamed rice.




                         Dry roast the moong dal (split green gram).



                         Boil in 1 1/2 cups water for 4-5 whistles.



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



                           Temper the oil with panch phoron, dry red chily, 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.
                                   






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