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

          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 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 product gives an ultimate flavor to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1/2 cup moong dal (split green gram), dry roasted
• 1 Rohu fish head, 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 chili, 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 

          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 chili, cardamoms, cloves and cinnamon. Sauté till they stops spluttering.

          Add the onion and sauté 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.

          Sauté 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 moong dal (split green gram).

                    Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along 
                    with salt & turmeric powder. Keep aside.

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

                     Heat oil & temper with panch phoron, dry red chili, cinnamon, cardamoms,
                     cloves and bay leaves. Sauté till it stops spluttering.

                                  Add onion and sauté till light brown.

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

                      Add boiled dal, salt, green chilies & fried fish head (broken into half). 
                      Add 1/2 cup more water. Simmer on med. flame till gravy thickens. 
                      When done, add ghee & mix well.

                      

                                  Serve hot with plain steamed rice.