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Before you jump to Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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Beans–seriously–are super beneficial for your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of consuming beans, but they’re extremely healthy food items. This does not mean, though, that simply consuming beans will make your heart be a lot healthier or counterbalance the effects of unhealthy foods you might be eating. What we do mean is that substituting in beans or edamame for the chicken on your Caesar’s salad or eating a soy burger in place of a beef hamburger is a great idea. Luckily, beans are very good tasting and you never know, you may prefer them to your hamburgers and chicken.
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We hope you got insight from reading it, now let’s go back to macher muro diye dal (fish head lentil curry - bengali style) recipe. To cook macher muro diye dal (fish head lentil curry - bengali style) you only need 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- You need moong dal (split green gram), dry roasted
- You need Rohu fish head, deep fried
- Provide onion, chopped
- Get ginger-garlic paste
- Take tomato paste / 1/2 cup tomato puree
- You need mustard oil
- Prepare panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- Get cinnamon
- You need green cardamoms
- Get cloves
- Get bay leaves
- Prepare dry red chilli, broken into half
- Provide roasted coriander-cumin powder
- Get turmeric powder
- Use salt
- You need garam masala powder
- Take red chilli powder
- Use green chilies, slit (opt)
- Take ghee
Instructions to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- 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.
- Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
- 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.
- Add onion and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
- 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
- Serve hot with plain steamed rice.
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