Let your taste buds come alive with this mouth-watering and traditional Bengali dish, Macher Matha diye Bhaja Muger Dal.
Jump to:
- Muro Diye Dal - Debjani's Note
- Biyebari special Macher Matha diye Bhaja Muger Dal
- The Bengali Marriage Feast
- Let's begin with Mache Matha diye Bhaja Muger Dal!
- Frequently Asked Questions
- Variation
- Top Tip
- Macher Matha diye Moong Dal - Written Recipe and Video Recipe
- Recipe Card
- Substitute and Add-ons
- Wanted to see the video recipe instead of reading it?
- Related Recipes
- Bengali Dal Recipes
- Let's connect over Macher Matha diye Bhaja Muger Dal Recipe
- Muro diye Dal aka Macher Matha Diye Dal Recipe Pin
Muro Diye Dal - Debjani's Note
The newly-wed Bengali bride, full of confusion and numbness, is like the Macher Matha diye Bhaja Muger Dal. Both are thick, rich, and aromatic; a subtle yet dominant presence that can't be ignored. The bride's beauty shines through even in her confusion just as the fish head brings life to the dal. It's a reminder of how far she has come in such a short time and how much more she has to learn.
As I looked down upon the bowl of Dal, I could not help but compare it to a newlywed couple. The vibrant colors that swirled around the bowl were a testament to the beauty and vibrancy of young love. They said that love was like a fish head in the pot, never knowing what surprises it would bring. But just like this bowl of Dal, with its vibrant colors and intricate flavors, marriage promised an adventure like no other.
Biyebari special Macher Matha diye Bhaja Muger Dal
Dal is a familiar presence in Bengali homes, usually served up in comforting dishes. But every now and then something special is called for - like Macher Matha diye Bhaja Muger Dal! This dish only makes an appearance when there's an unexpected arrival of a fish and its head needs to be put to good use. A delicacy for special occasions or Sundays, it's sure to bring smiles around the table!
Isn't it how the newlywed bride to us, on the next day of marriage? The newlywed bride arrived at her new home the day after marriage, bringing with her a warmth and presence that felt like a hug for the whole household. Her presence was comforting as if she had been part of the family all along. She brought with her an aura of sweetness that made everyone feel at ease in their new home together.
The Bengali Marriage Feast
The day of my marriage was a bittersweet one. I felt the joy of this union, yet I couldn't help but feel a twinge of sadness as it was just me, Mehebub, and a few close friends in attendance. To add to that, due to work commitments we had to leave for our separate cities the very next morning without having the chance to meet each other's families properly. But on this special day, I chose an old saree of my mother's; it was like she was with me even if she wasn't physically present. It made me feel so loved and blessed despite the bittersweet circumstances surrounding us.
Life is like savouring a fragrant bowl of Macher Matha diye Bhaja Muger Dal served with steamed rice. It brings a sense of contentment and warmth that linger long after. Life can be sweet, and it's worth indulging in from time to time!
Let's begin with Mache Matha diye Bhaja Muger Dal!
Ah, the tantalizing aroma of Macher Matha diye Bhaja Muger Dal! A Bengali delicacy of unparalleled flavor, made with Mung Dal and the head of a fish. Cooked to perfection, it's a dish that will make your taste buds rejoice and your stomach satisfied. The combination of the rich flavors in this dish is truly divine - just one bite and you'll be hooked for life! So if you're looking for an exquisite meal that will leave you feeling content and delighted, then this is it!
Frequently Asked Questions
Ah, the wonderful Macher Matha diye Bhaja Muger Dal! No other dish can compare to its tantalizingly savory flavor. This traditional Bengali dish is prepared with fishhead and moong dal, a combination that will surely make your taste buds go wild. It's no wonder that we Bongs love our fish in any shape or form - from Macher Teler Chorchori to Muri Ghonto and beyond!
No matter the size, the head of a Katla or Rohu (Rui Mach) is always the perfect choice for this recipe! Ready to impress your dinner guests? This time, I opted for a 2.5 Kg Rui Mach aka Rohu Fish - guaranteed to make your dish stand out from the rest!
You can use other Dal as well, but it is the Shona Mug Dal, also known as Yellow split Lentil or Dhuli Moong dal, that will make the recipe really stand out. The word "Bhaja" in the recipe stands for dry roasting and not for frying in oil. This step is an absolute must for making Macher Matha diye Bhaja Muger Dal, as it would be impossible to achieve the desired flavor without it.
Variation
Now there is one important point to remember about this recipe. Generally, we break the fish head after frying it before adding it to the dal. However, on occasions, we add fish head halves as they are. In this video recipe of Bhaja Moong Dal macher matha diye, you can see that the fish head has been added after breaking it. If you would like to see how the dal looks if the head is added in halves, then you may view my recipe video of Muro diye Dal! This will give you an idea of how the dal looks with either version of the fish head. What's more, you will also be able to better understand the recipe and how to prepare it.
Top Tip
Cooking up a delicious biyebari style MAcher Matha Diye Moong Dal is a delightful experience, and to make sure you get the perfect dish, there are a few key steps that you must take. Firstly, make sure to fry the fish head properly; this will ensure that it is cooked through and gives the dal its unique flavor. Secondly, use the spices as shown in the recipe. These are the essential elements that will give the dish its authentic taste. Lastly, and perhaps most importantly, use the best quality moong dal you can find. This ingredient is the star of the dish and will make all the difference in the end. So make sure to use the best. Following these steps. Ensuring you have all the essential elements will ensure that you make a perfect biyebari style Macher Matha Diye Moong Dal!
Macher Matha diye Moong Dal - Written Recipe and Video Recipe
Recipe Card
Macher Matha diye Bhaja Muger Dal | Macher Muro Diye Dal Recipe
Ingredients
- 3 Fishhead / Macher Muro from big fish siuch as Rohu / katla etc
- 150 g Mug dal / Yellow Split Lentil / Dhuli Moong Dal
- 2 Onion
- 2 Tomato
- 4 Green Chili
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 3 teaspoon Turmeric Powder
- 2 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Bengali Garam Masala Powder
- 2 teaspoon Sugar
- 2 teaspoon Salt 1 teaspoon will be used in marination
- 6 tablespoon Mustard Oil
- 1 tablespoon Ghee
Tempering:
- 2 Red Chili
- 3 Bay Leaf
- 5 Clove
- 2 Cinnamon Stick
- 5 Green Cardamom
- 1 Black Cardamom
- 1 teaspoon Cumin Seed
Instructions
- Dry roast Mung Dal/ Dhuli Moong Dal/ Yellow split lentil in a pan, keeping the flame low.
- Keep roasting until the lentil emits a nutty aroma.
- Once done, wash the dal thoroughly.
- Now take washed Dal along with 1 teaspoon Turmeric powder and 1 teaspoon Salt in a pressure cooker.
- Add 3 cups of water and cover the pressure cooker with the lid.
- Put the weight and keep cooking on a high flame until one whistle comes out.
- Now lower the flame, and after 2 more whistles, switch the flame off.
- Wait until the pressure drops completely to open the lid of the Pressure cooker.
- Marinate fish-head pieces with 1 teaspoon each of the Turmeric Powder, Red Chilli Powder, and 1 teaspoon of Salt.
- Leave the fish chunks for 15 minutes.
- Cut the onion into thin slices and cut the tomatoes into small pieces.
- Heat oil in a pan and fry the fish head on both sides on a low flame, and keep the fried fish head aside.
- Keep the Pan along with the remaining oil as it is.
- Take the pan used for frying the fish head and heat the oil again.
- Temper the oil with Red Chili, Bay Leaf, Cumin Seed, Clove, Cinnamon Stick, Green Cardamom, and Black Cardamom.
- Now add sliced onion and fry till the onion turns golden brown.
- Add ginger-garlic paste, followed by the chopped tomatoes.
- Cook until the raw aroma of the paste and tomato goes.
- Add Turmeric powder, Red chili powder, Cumin powder, and Sugar, and mix thoroughly.
- Now open the pressure cooker and add the boiled dal to the pan having the cooked spices.
- Mix with a ladle.
- Add a cup of water and adjust the salt if required.
- Add fried fish head and cover the pan with a lid.
- You can either add the fish head after breaking those (as shown in the video) or you can add it whole (as shown here).
- Cook on low flame for around 8-10 minutes.
- Finish the dal with Ghee and Bengali Garam Masala.
- Serve Macher Matha diye Bhaja Muger Dal hot with steamed rice.
- See the Video for the detailed timing, how to cut or fry the ingredients, etc.
Video
Notes
Substitute and Add-ons
- You may increase or decrease the amount of Fishhead based on availability.
Instead of chopped tomatoes, you can use tomato puree as well. However, Tomato chunks taste better in Dal. - Ghee is optional; however, it gives the Dal richness and flavor.
- You may substitute Mustard Oil with Vegetable oil or white oil, however, this dish calls for the pungency of Mustard Oil.
- I prefer to use the fish head with added flesh to it. Also, I prefer to add big chunks of the fish head instead of smaller pieces while cooking. I break the fish head while serving. You can break the fish head before adding it to the Dal as well.
Nutrition
Wanted to see the video recipe instead of reading it?
Related Recipes
Let me share a few Bengali recipes where we use fish heads!
Bengali Dal Recipes
- Bengali Veg Daal (also known as Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies)
- Masoor Dal Bhorta
- Mulo Diye Motor Dal (Bengali Yellow Split Pea with Radish)
- Pyaz Diye Masoor Dal (also known as Bengali Red Lentil Soup with Onion)
- Tok Dal | Kancha Aam diye Toker Dal
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Pui Saag diye Masoor Dal (also known as Red Lentil Soup with Malabar Spinach) from the MIL's Kitchen!
- Bengali Kolai Dal (also known as Biulir Dal | Bengali Urad Dal Recipe)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
Let's connect over Macher Matha diye Bhaja Muger Dal Recipe
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected] or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Muro diye Dal aka Macher Matha Diye Dal Recipe Pin
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Nandini says
Very easy method and comes out very well