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

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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 make macher muro diye dal (fish head lentil curry - bengali style) you only need 19 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
  1. Prepare 1/2 cup moong dal (split green gram), dry roasted
  2. Use 1 Rohu fish head, deep fried
  3. Get 1 onion, chopped
  4. Provide 1 tsp ginger-garlic paste
  5. Prepare 1 tsp tomato paste / 1/2 cup tomato puree
  6. You need 4 tbsp mustard oil
  7. You need 1/2 tsp panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  8. Take 1" cinnamon
  9. Use 2 green cardamoms
  10. Take 4 cloves
  11. Prepare 2 bay leaves
  12. Use 1 dry red chilli, broken into half
  13. Take 1 tbsp roasted coriander-cumin powder
  14. Use 1/2 tsp turmeric powder
  15. Take to taste salt
  16. Provide 1/2 tsp garam masala powder
  17. You need 1 tsp red chilli powder
  18. Take 1-2 green chilies, slit (opt)
  19. You need 1 tsp ghee
Instructions to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
  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.

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