Recipe: Tasty Macher matha diye moog dal

Macher matha diye moog dal. 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. Macher matha diye moog dal—Bengali dal with fish head: Pujo special Biye bari style Bengali recipe. Следующее.

Yellow lentil or moog dal is one of the many dals cooked in every Bengali household. To start with moong dal can be cooked either directly boiled and sautéed with your spice of choice or roasted, boiled and then sautéed with spices. A special dal with fresh fish head. You can cook Macher matha diye moog dal using 19 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Macher matha diye moog dal

1. Prepare of moog dal(200gm).
2. You need head of rohu /katla.
3. You need of oil (3/4 cup).
4. Prepare of onion (2 no.).
5. You need of garlic.
6. It's of Salt.
7. It's of Sugar.
8. Prepare of ginger.
9. Prepare of green chilli.
10. You need of red chilli.
11. It's leaf of bay.
12. You need of jeera.
13. You need of jeera powder.
14. You need of corriander powder.
15. It's of red chilli powder.
16. Prepare of garam masala.
17. You need of ghee.
18. It's of turmeric.
19. You need of Tomato.

Fried fresh carp head takes the already special roasted moog dal to the pinnacle of Bengali dal-hood. Thick, rich, aromatic Bengali style Moog Dal along with the dominant presence of the fish head; Macher Matha diye Bhaja Muger Dal has always reminded me of the newly-wed Bengali bride! 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.

Macher matha diye moog dal instructions

1. Roast the dal and semi boil the dal.
2. Apply turmeric and salt on the fish head.
3. Now fry the fish head.
4. Grease the kadhai with 3tbsp oil.
5. Add red chilli, jeera, bay leaf, cardamom, cinnamon, clove.
6. Now add chopped onions and fry them till brown.
7. Chopped tomatoes also to be fried with it..
8. 1/2 tsp onion paste, garlic paste and ginger paste.
9. Fry the masala.
10. Add jeera powder, corriander powder, turmeric powder, red chilli powder..
11. Deglaze the pan with water..
12. When oil is separated from the masala add garam masala..
13. Add the fish head..
14. Now add the dal and 1.5 cup water and lrt the dal simmer..
15. 15 min after the above process crush the fish head..
16. Now add gher and garam masala let the dal simmer..

In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices. It is a very simple and easy to Hilsa fish head is also as tasty as the fish. Many popular and delicious dishes are prepared with Hilsa fish head like Ilish macher matha diye kochu. Mung dal or yellow lentil is Bengali's regular lunch item. This lentil is used to make many dishes such as plain dal, vegetable dal, khichuri, pakora , dal with fish head ect.