Macher Matha Diye Moong Dal Recipe

Fish Head In petite yellow lentils or Macher Matha Diye Moong Dal Recipe

Macher Matha Diye Moong Dal Recipe is a mouth-watering yellow lentil preparation. The marinated Katla fish head is fried and then simmered in a thick dal made with petite yellow lentils and ginger and sometimes added with coconut finished in a warm, spicy dal and this is How to cook Macher Matha Diye Moong Dal Recipe. My other dal recipes are Dal Potol, masoor dal bhapa/steamed red lentil 

Equipment required for the recipe

1. Wok
2. Spatula
3. Serving plate

Ingredients

1. Katla /Rohu fish head-1/2(300 gm)
2. Moong dal/ petite yellow lentils-1 cup(150 gm)
3. Coconut-1/2
4. Oil-2 tbsp
5. Ginger-1/2 inch
6. Bay leaves-2
7. Cumin seeds-1/2 tbsp
8. Red chili-1
9. Cardamom-2
10. Cinnamon-1/2 inch stick
11. Turmeric powder-2 tbsp(one for marinating fish head and another for dal)
12. Sugar-1/2 tbsp
13. Salt to taste

Macher Matha Diye Moong Dal Recipe

Cut coconut into very small pieces(1/2 cm in length)

Roast moong dal/ petite yellow lentils in a wok, it will take 2-3 minutes in high flame, then take it out and wash it( as the dal was not washed before frying) in freshwater; keep aside.

Heat oil in the same wok

Add tiny coconut pieces and fry them for 2-3 minutes on medium flame, or till the color becomes light brown.

Take them out from the oil and keep them aside.

Add marinated (rubbed with turmeric powder and salt half an hour before) fish head in the same oil and fry it on both the sides, then take it out from the oil.

Now add bay leaves, red chili, and cumin seeds for tempering.

As they splutter and sizzle add the roasted moong dal and mix it well

Add salt and turmeric powder and mix it

Drop the fried fish head and sauté them for 2-3 minutes

Then pour 2 cups of water( approx 500 ml) and mix it all.

Add sugar

Crush cardamoms and cinnamon by use of fingers and add them

Now add the fried coconuts

Cover the lid and allow them to cook for five minutes in simmering

Take out the cover and see the water level, if required add 250 ml more water, as the dals are not boiled completely.

Add grated fresh ginger and again cover it for 4-5 minutes

Open the cover, and check the das is boiled completely

Then transfer them to a serving plate and serve hot with rice.

Macher Matha Diye Moong Dal Recipe

Macher Matha Diye Moong Dal Recipe is a mouth-watering yellow lentilpreparation. The marinated katla fish head is fried and then simmered in athick dal made with petite yellow lentils and ginger and sometimes added withcoconut finished in a warm, spicy dal and this is How to cook Macher Matha DiyeMoong Dal Recipe. My other dal recipes are DalPotol, masoor dal bhapa/steamed red lentil 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• wok or kadai
• Spatula
• Serving plate

Ingredients

  

• 300 gm Katla /Rohu fish head-1/2(300 gm)
• 150 gm Moong dal/ petite yellow lentils-1 cup(150 gm)
• 1/4 fresh coconut
• 2 tbsp oil
• 1/2 inch ginger
• 2 bay leaves
• 1/2 tbsp cumin seeds
• 1 red chili
• 2 Cardamom
• 1/2  Cinnamon Stick
• 2 tbsp Turmeric powder-2 tbsp(one for marinating fish head and another for dal)
• 1/2 tbsp sugar
• salt to taste

Instructions

 

• Cut coconut into very small pieces(1/2 cm in length)
• Roast moong dal/ petite yellow lentils in a wok, it will take 2-3 minutes inhigh flame, then take it out and wash it( as the dal was not washed beforefrying) in freshwater; keep aside.
• Heat oil in the same wok
• Add tiny coconut pieces and fry them for 2-3 minutes on medium flame, ortill the color becomes light brown.
• Take them out from the oil and keep them aside.
• Add marinated (rubbed with turmeric powder and salt half an hour before)fish head in the same oil and fry it on both the sides, then take it out fromthe oil.
• Now add bay leaves, red chili, and cumin seeds for tempering.
• As they splutter and sizzle add the roasted moong dal and mix it well
• Add salt and turmeric powder and mix it
• Drop the fried fish head and sauté them for 2-3 minutes
• Then pour 2 cups of water( approx 500 ml) and mix it all.
• Add sugar
• Crush cardamoms and cinnamon by use of fingers and add them
• Now add the fried coconuts
• Cover the lid and allow them to cook for five minutes in simmering
• Take out the cover and see the water level, if required add 250 ml morewater, as the dals are not boiled completely.
• Add grated fresh ginger and again cover it for 4-5 minutes
• Open the cover, and check the das is boiled completely
• Then transfer them to a serving plate and serve hot with rice.

Video