Macher Matha diye Bhaja Muger Dal | Macher Muro Diye Dal Recipe

%Bengali Macher Matha diye Bhaja Muger Dal Recipe Debjanir Rannaghar

No ratings yet

Macher Matha diye Bhaja Muger Dal | Macher Muro Diye Dal Recipe

Macher Matha diye Bhaja Muger Dal is a signature Bengali-style Dal/ lentil soup prepared with Mug Dal/ Moong Dal and Fish-head.

Course Side Dish

Cuisine Bengali

Keyword Debjanir Rannaghar, macher matha diye dal recipe, macher matha diye dal recipe debjanir rannaghar, macher matha diye moong dal recipe, muro diye dal recipe, muro diye dal recipe debjanir rannaghar

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 430kcal

Author Debjani Chatterjee Alam

Cost Rs 100

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

Get Recipe Ingredients

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