Moong Dal with fish head-Mach ER matha diye dal
Moong Dal with fish head-Mach ER matha diye dal

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, moong dal with fish head-mach er matha diye dal. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moong Dal with fish head-Mach ER matha diye dal is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Moong Dal with fish head-Mach ER matha diye dal is something that I have loved my entire life. They’re fine and they look fantastic.

Macher matha diye dal or fish head with lentils is a piece de resistance on the table prepared with moong dal and mainly rohu fish head. The succulence of the fish head and the combination of textures created by the complex structure of it adds a different blend of chewy and brittle, soft and crunchy with the smooth taste of moong dal. Macher Matha diye Bhaja Muger Dal aka Moong Dal with Fishhead is a signature Bengali dish prepared with fishhead apart from several other dishes such as Macher Teler chorchori, Muri Ghonto, etc. Machh'er matha diye bhaja moog'er dal: In the hierarchy of dals, this dal with fish head occupies the highest pedestal in Bengali cuisine.

To get started with this recipe, we have to first prepare a few components. You can have moong dal with fish head-mach er matha diye dal using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Moong Dal with fish head-Mach ER matha diye dal:
  1. Get 1 large fish head
  2. Prepare 1 cup moong daal
  3. Get 1 tsp jeera
  4. Prepare 2 bay leaves
  5. Take 2 tsp turmeric powder
  6. Get 1 dry red chilli
  7. Take 1 tsp ginger paste
  8. Make ready 3 tsp sugar
  9. Get 1 tbsp salt
  10. Prepare As required Mustard oil to cook

Usually Rohu or Katla fish is used to prepare the dish. And it is truly said that fish is an integral part of Bengalis' everyday menu, be it lunch or dinner. Moong dal with fish head / Macher muro diye dal has been much adored in the household since long. So now it's the time to unfold the recipe of this creamy lentil with fish head fry and other spices.

Instructions to make Moong Dal with fish head-Mach ER matha diye dal:
  1. First, we are going to marinate the fish head with 1 teaspoon of turmeric powder and a pinch of salt. Heat a pan with 1 tablespoon of mustard oil, fry the fish head and keep it aside.
  2. In a pressure cooker add the dal add a pinch of salt and turmeric powder and 1 cup of water and for 5 to 6 whistle boil the Dal well.
  3. Take a pan add 2 tablespoons of mustard oil then add the bay leaves jeera and the dry red chilli saute for a minute then add the ginger paste add a dash of water saute for few seconds.
  4. Then add the dal adjust the taste of salt and sugar you can add water if it is required.
  5. Once it gets a good boil add the fish.
  6. On a medium flame cook for 5 minutes then serve hot with the Steam rice.

Moong dal with fish head / Macher muro diye dal has been much adored in the household since long. So now it's the time to unfold the recipe of this creamy lentil with fish head fry and other spices. This is an old traditional bengali dish.the combination of moong daal and fish head really gives a delicious taste and flavour. Macher muro diye dal or fish head with lentils is a specialty dal prepared with moong dal and mainly rohu fish head. Bengalis are known to eat fish in all it.

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