Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

Name: Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)
Cuisine: Indian
Ingredients: 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 chilli, broken into half; 1 tbsp roasted coriander-cumin powder; 1/2 tsp turmeric powder; to taste salt; 1/2 tsp garam masala powder; 1 tsp red chilli powder; 1-2 green chilies, slit (opt); 1 tsp ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

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 product gives an ultimate flavour to this dish. #goldenapron

Bethica Das @kitchen_flavours

Sharjah (UAE)

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 flavour to this dish. #goldenapron

Saved

Ingredients

1/2 cupmoong dal (split green gram), dry roasted
1Rohu fish head, deep fried
1onion, chopped
1 tspginger-garlic paste
1 tsptomato paste
1/2 cup tomato puree
4 tbspmustard oil
1/2 tsppanch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
1"cinnamon
2green cardamoms
4cloves
2bay leaves
1dry red chilli, broken into half
1 tbsproasted coriander-cumin powder
1/2 tspturmeric powder
to tastesalt
1/2 tspgaram masala powder
1 tspred chilli powder
1-2green chilies, slit (opt)
1 tspghee

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Steps

1

Dry roast the moong dal (split green gram). Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
2

Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
3

Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chili, cardamoms, cloves and cinnamon. Saute till they stop spluttering.
4

Add onion and saute till light brown.
5

Add the ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
6

Add the boiled dal, salt, green chilies (opt) 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
7

Serve hot with plain steamed rice.