Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, moong dal with fish head-mach er matha diye dal. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Delicious Dal recipe, a Bengali dish with Rohu Fish Head. Here I cook Maacher Matha diye Moong Dal, yellow moong dal with fish head, a quintessential Bengali classic, hearty and delicious, ideal for that time-stops-still languorous Sunday lunch with friends and family, replete with jovial laughter and innocent banter. We Bongs can eat our portion of Fish in any and every form.
Moong Dal with fish head-Mach ER matha diye dal is one of the most well liked of recent viral meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Moong Dal with fish head-Mach ER matha diye dal is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook moong dal with fish head-mach er matha diye dal using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Moong Dal with fish head-Mach ER matha diye dal:
- Make ready 1 large fish head
- Take 1 cup moong daal
- Take 1 tsp jeera
- Prepare 2 bay leaves
- Prepare 2 tsp turmeric powder
- Get 1 dry red chilli
- Prepare 1 tsp ginger paste
- Prepare 3 tsp sugar
- Take 1 tbsp salt
- Get As required Mustard oil to cook
Add the deep fried fish head to the dal; Heat a skillet, pour in the oil. As the seeds starts sputtering add to the boiled dal. 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 its forms including the head and this.
Steps to make Moong Dal with fish head-Mach ER matha diye dal:
- 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.
- 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.
- 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.
- Then add the dal adjust the taste of salt and sugar you can add water if it is required.
- Once it gets a good boil add the fish.
- On a medium flame cook for 5 minutes then serve hot with the Steam rice.
Heat oil in a pan and fry the. While the fleshy part of the fish is being used for various other preparation, the fish head, specially that of katla is being cooked with spices and mixed with mung dal to create another signature bengali delicacy - machh er matha diye daal. For any auspicious Bengali occasion this is a must Dal cuisine as fish brings good luck and most auspicious element in Bengali tradition. Whenever I serve dal to my children, they wrinkle their noses, make frowny faces, and detest it vehemently. But these protein powerhouses are also essential for a balanced diet, so I try my best to make dal dishes more exciting.
So that’s going to wrap this up with this exceptional food moong dal with fish head-mach er matha diye dal recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to moong dal with fish head-mach er matha diye dal cooking. Go on get cooking!
