Macher Matha Diye Moong Dal delivers the true essence of Bengali cuisine. It is a common dish of the Bengalis.
It is usually made with the heads of Katla fish, perfectly blend with tender moong dal and flavorful spices.
Perfection of the spices is the key to the rich taste of this dish, which is quite easy and quick to cook. Follow my simple instructions to enhance your culinary expertise.
Key Takeaways
- Macher Matha Diye Moong Dal is cooked with fish heads, spices, and moong dal.
- Ensure thorough marination for fish flavor infusion and gentle moong dal roasting to retain aroma.
- The taste of the Macher Matha Diye Moong Dal is exhilarating and balanced due to the delicate fish, the savory roasted lentils, and the flavorful spices blend perfectly in the right proportion, offering a subtle and mildly spicy experience.
- As an alternative to the dish, you can swap the Katla fish heads with Rohu or Hilsa fish heads. You may even swap the variety of lentil from Moong to masoor dal (red lentils) or chana dal (split chickpea lentils) for a variation in taste and texture.
The Ingredients:
- Katla fish head: 4 halves (cut and cleaned)
- Yellow Lentils or shona moong dal: 250 gm
- Tomato: 1 piece (chopped)
- Onion: 1 piece (chopped)
- Ginger-garlic paste: 2 tbsp
- Bay leaves: 2 pieces
- Cardamom: 4 pieces
- Cinnamon sticks: 3 pieces
- Cumin seeds: ½ tbsp
- Cumin powder: 1 tbsp
- Kashmiri red chili powder: 1 tbsp
- Garam masala powder: 1 tbsp
- Turmeric powder: 2 tbsp
- Coriander powder: 1 tbsp
- Red chili powder: 1 tbsp
- Ghee or fortified butter: 1 tbsp
- Coriander leaves: 1 tbsp (chopped)
- Green chilis: 3 pieces
- Salt to taste
- Mustard oil: 3 tbsp
How to Cook Macher Matha Diye Moong Dal (Step by Step Images)?
1. Marinate the fish heads with ½ tbsp of salt and ½ tbsp of turmeric powder, ensuring that all the pieces are evenly coated. Allow them to marinate for 15 minutes.
2. Dry roast the moong dal or yellow lentils lightly over medium heat until they turn light brown in color. Turn off the flame when you notice the lentils have acquired a brown tinge and are emitting a pleasant aroma.
(Pro tip: Do not over-fry the dal, as it might not boil easily.)
3. Now remove the lentils and wash them twice. Then, add the lentils with a little bit of water and turmeric powder to the pressure cooker. Cook them until 1 whistle.
(Pro tip: Do not rinse them excessively; otherwise, the lentils’ aroma will disappear.)
4. Place a wok on the flame and allow it to heat up. Add 3 tbsp of mustard oil to the wok and wait until the oil becomes hot. Carefully place the fish heads into the hot oil and let them fry.
(Pro tip: Add oil according to your preference. Be cautious to prevent hot oil from splattering while adding the fish heads.)
5. Flip the fish heads over and fry both sides until they are slightly crispy. Remove them from the wok and place them on a plate once they are fried.
6. Now in the same oil, add cumin seeds, bay leaves, cinnamon sticks and cardamoms. Stir-fry them lightly. As soon as a nice aroma comes out, add the chopped onions, and lightly fry them.
7. Next, add the ginger-garlic paste and stir-fry until the raw smell disappears. Add turmeric powder, red chili powder, coriander powder, cumin powder, and Kashmiri red chili powder. Stir well, and then add a little bit of water to cook the spices. Stir thoroughly to combine everything.
(Pro tip: If you prefer, you can use chopped ginger and garlic instead of paste.)
8. Add 1 tbsp of salt and mix it well. Add the chopped tomatoes and mix everything. When the spices start releasing oil, add the fried fish heads and mix everything thoroughly.
(Pro tip: If you want, you can take small size fish heads.)
9. Add the parboiled lentils to the mixture and combine thoroughly. Add hot water for gravy, along with the green chilis and ½ tbsp of salt.
10. Cover the mixture with a lid for 10 minutes.
11. Uncover it occasionally and stir to prevent sticking at the bottom. After 10 minutes, the dish should be almost cooked. Add garam masala and 1 tbsp of ghee, then mix everything thoroughly. Raise the flame and let it come to a boil.
12. “Macher Matha Diye Moong Dal” is cooked and garnish it with freshly chopped coriander leaves.
13. Transfer “Macher Matha Diye Moong Dal” to a bowl. Serve it with steamed rice.
Recipe Card
Macher Matha Diye Moong Dal
Ingredients
- 500 grams Katla fish head (cut and cleaned)
- 250 grams Moong dal
- 1 piece Tomato (chopped)
- 1 piece Onion (chopped)
- 2 tbsp Ginger garlic paste
- 2 pieces Bay leaves
- 4 pieces Cardamom
- 3 pieces Cinnamon sticks
- ½ tbsp Cumin seed
- 1 tbsp Cumin powder
- 1 tbsp Kashmiri red chili powder
- 1 tbsp Garam masala powder
- 2 tbsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tbsp Red chili powder
- 1 tbsp Ghee
- 1 tbsp Coriander leaves (chopped)
- 3 pieces Green chili
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Marinate the fish heads with ½ tbsp of salt and ½ tbsp of turmeric powder, ensuring that all the pieces are evenly coated. Allow them to marinate for 15 minutes.
- Dry roast the moong dal or yellow lentils lightly over medium heat until they turn light brown in color. Turn off the flame when you notice the lentils have acquired a brown tinge and are emitting a pleasant aroma.(Pro tip: Do not over-fry the dal, as it might not boil easily.)
- Now remove the lentils and wash them twice. Then, add the lentils with a little bit of water and turmeric powder to the pressure cooker. Cook them until 1 whistle.(Pro tip: Do not rinse them excessively; otherwise, the lentils’ aroma will disappear.)
- Place a wok on the flame and allow it to heat up. Add 3 tbsp of mustard oil to the wok and wait until the oil becomes hot. Carefully place the fish heads into the hot oil and let them fry.(Pro tip: Add oil according to your preference. Be cautious to prevent hot oil from splattering while adding the fish heads.)
- Flip the fish heads over and fry both sides until they are slightly crispy. Remove them from the wok and place them on a plate once they are fried.
- Now in the same oil, add cumin seeds, bay leaves, cinnamon sticks and cardamoms. Stir-fry them lightly. As soon as a nice aroma comes out, add the chopped onions, and lightly fry them.
- Next, add the ginger-garlic paste and stir-fry until the raw smell disappears. Add turmeric powder, red chili powder, coriander powder, cumin powder, and Kashmiri red chili powder. Stir well, and then add a little bit of water to cook the spices. Stir thoroughly to combine everything.(Pro tip: If you prefer, you can use chopped ginger and garlic instead of paste.)
- Add 1 tbsp of salt and mix it well. Add the chopped tomatoes and mix everything. When the spices start releasing oil, add the fried fish heads and mix everything thoroughly.(Pro tip: If you want, you can take small size fish heads.)
- Add the parboiled lentils to the mixture and combine thoroughly. Add hot water for gravy, along with the green chilis and ½ tbsp of salt.
- Cover the mixture with a lid for 10 minutes.
- Uncover it occasionally and stir to prevent sticking at the bottom. After 10 minutes, the dish should be almost cooked. Add garam masala and 1 tbsp of ghee, then mix everything thoroughly. Raise the flame and let it come to a boil.
- “Macher Matha Diye Moong Dal” is cooked and garnish it with freshly chopped coriander leaves.
- Transfer “Macher Matha Diye Moong Dal” to a bowl. Serve it with steamed rice.
