Macher Matha Diye Moong Dal
Macher Matha Diye Moong Dal is a Bengali dish blending fish heads, moong dal, and spices for a flavorful, traditional delight.
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.
Video
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Notes
Use fresh fish heads to make the dish. Also, make sure you clean the heads properly and marinate them for about 10 to 15 minutes with salt and turmeric powder to infuse the flavors meticulously.
Choose clean moong dal and roast them lightly until they turn golden brown color. This will not only add to the texture of the dish but will also preserve the taste and flavor. However, do not fry them too much as that will affect boiling to perfection.
I add the spices to the dish one by one. Do not add them all together. Start with the whole spices such as cumin seeds, bay leaves, cardamom and others. This will ensure perfect infusion and enhancement of the flavors.
Keep an eye on the dish while simmering it on a low to medium flame. Stir it occasionally to ensure even cooking and avoid sticking. Do not stir rigorously to break the fish heads into bits and pieces.
Add a bit of ghee (clarified butter) and garam masala powder in the end. This will enrich the flavor of the dish and its stage while these ingredients meld perfectly at the final boiling stage.
Nutrition Info (Estimation Only)
Nutrition Facts
Macher Matha Diye Moong Dal
Amount per Serving
Calories
383
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
61
mg
20
%
Sodium
688
mg
30
%
Potassium
513
mg
15
%
Carbohydrates
33
g
11
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
27
g
54
%
Vitamin A
1114
IU
22
%
Vitamin C
7
mg
8
%
Calcium
100
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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