Macher Matha Diye Moong Dal | Kitchenstagram
Macher Matha Diye Moong Dal, also known as Macher Muro Diye Muger Dal, is a much-loved Bengali delicacy that brings together roasted moong dal, fish head and aromatic spices. In Bengali, muro means fish head. Among many varieties of dal prepared in Bengali cuisine, this preparation holds a special place and is often considered a dish for important occasions.
If you want to impress your guests, this is certainly a dal worth preparing. It traditionally finds a place at wedding lunches, first rice ceremonies, Sunday meals and afternoon feasts when guests are invited over. Although any large freshwater fish head can be used, the Bengali favourite is the head of a large Katla, a delicious freshwater carp.
Freshness is particularly important for this recipe. The best way to ensure a truly fresh fish head is to buy a live fish and ave it prepared fresh. And if you are buying good-quality fresh fish but leaving the head behind, you are missing out on one of the cherished parts of Bengali cooking.
Dal is an everyday favourite in Bengali homes, usually appearing in simple and comforting preparations. But occasionally, something more special is called for and Macher Matha Diye Bhaja Muger Dal is one such dish.
The defining feature of bhaja muger dal is the dry roasting of the moong dal. The dal should be continuously stirred while roasting until it changes colour slightly and turns light brown. this simple step gives the dal a deeper aroma and a more distinctive flavour.
The dish is often prepared when an unexpectedly fresh fish arrives home and the fish head needs to be put to good use. Whether served on a special occasion or as part of a leisurely Sunday meal, it is a preparation that brings everyone to the table.
Bengalis have a well-known fondness for fish and fish is incorporated not only into curries but also into dal. It is easy to imagine that this traditional combination of fish head and dal originated from this long-standing culinary love affair.
Macher Matha Diye Muger Dal is commonly served with a bhaja or fried accompaniment, such as Beguni or Jhuri Aloo Bhaja, making it easily suited to a traditional Bengali lunch or an elaborated afternoon feast.
Storage Tips:
Transfer leftover dal to an airtight container and refrigerate for up to 2-3 days. Reheat gently either in microwave or on the stovetop before serving.
Ingredients:
1 no. Rohu/ Katla Fish Head, cleaned
200 gm Sona Mung dal/ Split Yellow Mung Lentils
6 tbsp Mustard Oil
Salt to taste
4 nos. Green Cardamom
6-7 nos. Clove
2-inch Cinnamon Stick
2 nos. Whole Red Chili
2 nos. Bay Leaves
1 tbsp Cumin Seeds
2 nos. Onion, finely chopped
1 1/2 tbsp Ginger paste
2 tbsp Turmeric Powder
1 tbsp Cumin Powder
4 nos. Green Chili, slitted
1/2 tbsp Bengali Garam Masala powder
2 1/2 tbsp Sugar
1 tbsp Ghee
Preparation:
- Step 1: Marinate the fish head with 1 tbsp salt and 1 tbsp turmeric powder. Set aside. In a mortar-pastel crush the green cardamom, cinnamon and cloves, set aside. In a small bowl combine 1/2 tbsp ginger paste and water, set aside.
- Step 2: In a pan, dry roast the moong dal, stirring continuously on medium heat, until it releases a nutty aroma. Then wash with cold water.
- Step 3: Transfer the washed dal in a pot with water. Once the dal comes to a boil skim off the foam that rises to the surface and discard.
- Step 4: Add salt, 1 tbsp turmeric powder and slitted green chili, stir to mix. Cook for 15-18 minutes or until the dal is cooked. Avoid overcooking the lentils to prevent them from becoming mushy and gooey.
- Step 5: Heat oil in a wok, wait for it to turn pale yellow and smokes gently. Once it smokes, lower the heat and wait for the smoke to subside and add the fish heads and fry each side till its golden brown. Once done remove the fish heads from the wok and keep aside.
- Step 6: Temper the oil with bay leaves, red chilis, cumin seeds and crushed cinnamon, green cardamom and cloves.
- Step 7: Add chopped onion and fry until golden. Add ginger paste and cumin powder, sauté for few minutes.
- Step 8: Add the fried fish head and cook it with the spices for a few minutes.
- Step 9: Then add boiled moong dal and water, stir to combine. Simmer the dal on low heat for 5-7 minutes.
- Step 10: Now add ginger water mixture, sugar, ghee and Bengali Garam Masala powder, stir to mix properly. Turn off the heat.
- Step 11: Serve hot with rice, Jhuri Aloo Bhaja and Beguni. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2