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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, macher muro diye dal (fish head lentil curry - bengali style). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook macher muro diye dal (fish head lentil curry - bengali style) using 19 ingredients and 7 steps. Here is how you can achieve that.

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