Macher matha diye moog Dal | Bengali moong dal with fish head | মাছের মাথা দিয়ে মুগ ডাল

Bengalis are known for use of fish in many of their recipes. Fish head also has a prominent flavour. Thick, rich vaja moong dal with the flavour of fried fish head, has always been a favourite recipe of Bengalis. Let's make it.

INGREDIENTS 

1. Moong Dal / Moog Dal- 1 cup(200gm)

2. Fish Head(macher matha) (katla/rahu) - 1 (large size)

3. Tomato (finely chopped) - 1 large size

4. Ginger Paste - 1TSP
5. Cumin Powder - 1TSP
6. Coriander Powder - 1TSP
7. Red Chili Powder - 1TSP
8. Turmeric Powder - 1TSP
9. Sugar - 1/2TSP
10. Salt-according to taste
11. Cumin Seed - 1TSP 
12. Dry Red Chili - 1 Piece
13. Bay Leave - 1 piece
14. Garam Masala - 1 TSP
15. Mustard oil
16. Ghee - 1TSP
17. Green Chili - 5pcs

STEPS OF PREPARATION

1. Roast 1 cup moong dal in a kada, until changes colour.

2. Wash the dal with water and put into a kadai. Add 1TSP salt, 2 pieces green chili, 3 cups of water, boil it completely untill soften.

3. Marinate the fish head (macher matha) with 1/2 TSP salt, 1/2 TSP turmeric powder an 1/2 TSP red chili powder for 5 minutes.

4. In a kadai add 4 TbSP oil and fry the fish head (macher matha) until it becomes little crispy and light brown.keep them aside.

5. In same kadai add 1 TbSP oil (if needed), next add 1TSP cumin seed, 1 piece bay leave and 1 dry red chili for tempering.

6. Add 1 TSP ginger paste and 1 finely chopped tomato, fry till tomatoes cooked completely with lid on.

7. Add 1 TSP cumin powder, 1 TSP red chili powder, 1 TSP coriander powder, 1 TSP turmeric powder and 1/3TSP sugar in the kadai, fry till the raw smell of the spices goes off and oil comes out.

8. Add boiled dal into the kadai and 1cup water.

9. When the dal comes to a boil, add the fried fish head(macher matha), 1TSP salt, mix properly . cover and cook 5 minutes.

10. After 5 minutes add 3 pieces green chili, 1TSP garam masala, 1TSP ghee, mix well and rest for sometime and Dal is ready to serve.

Enjoy!!