Recipe: Perfect Macher Muro diye Dal (Fish Head Lentil Curry – Bengali Style)

Macher Muro diye Dal (Fish Head Lentil Curry – Bengali Style).

Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) You can cook Macher Muro diye Dal (Fish Head Lentil Curry – Bengali Style) using 19 easy ingredients and 7 easy steps. Here is how you cook apetizing meal.

Ingredients of Macher Muro diye Dal (Fish Head Lentil Curry – Bengali Style)

  1. It’s 1/2 cup of moong dal (split green gram), dry roasted.
  2. It’s 1 of Rohu fish head, deep fried.
  3. It’s 1 of onion, chopped.
  4. You need 1 tsp of ginger-garlic paste.
  5. You need 1 tsp of tomato paste / 1/2 cup tomato puree.
  6. Prepare 4 tbsp of mustard oil.
  7. It’s 1/2 tsp of panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds).
  8. You need 1" of cinnamon.
  9. You need 2 of green cardamoms.
  10. Prepare 4 of cloves.
  11. You need 2 of bay leaves.
  12. It’s 1 of dry red chilli, broken into half.
  13. It’s 1 tbsp of roasted coriander-cumin powder.
  14. You need 1/2 tsp of turmeric powder.
  15. You need to taste of salt.
  16. Prepare 1/2 tsp of garam masala powder.
  17. You need 1 tsp of red chilli powder.
  18. It’s 1-2 of green chilies, slit (opt).
  19. Prepare 1 tsp of ghee.

Macher Muro diye Dal (Fish Head Lentil Curry – Bengali Style) instructions

  1. Dry roast the moong dal (split green gram). Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside..
  2. Deep fry the fish head after marinating with a pinch of salt & turmeric powder..
  3. Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chilli, cardamoms, cloves and cinnamon. Saute till they stops spluttering..
  4. Add onion and saute till light brown..
  5. Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water..
  6. Add the boiled dal, salt, green chilies (opt) and the fried fish head (broken into half). Add 1/2 cup more water. Simmer on medium flame till the gravy thickens a bit. When done, add ghee and mix well.
  7. Serve hot with plain steamed rice..