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Macher Muro diye Dal (Fish Head Dal Curry) - Traditional Bengali Recipe

Macher Muro diye Dal (Fish Head Dal Curry) - Traditional Bengali Recipe

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

Serves 3

  • moong dal (split green gram), dry roasted 1/2 cups

  • Rohu fish head, deep fried 1 nos

  • onion, chopped 1 nos

  • ginger-garlic paste 1 tsp

  • tomato paste / 1/2 cup tomato puree 1 tsp

  • mustard oil 4 tbsp

  • panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds) 1/2 tsp

  • green cardamoms 2-3 nos

  • cloves 4-5 nos

  • dry red chilli, broken into half 1 nos

  • bay leaves 2 nos

  • roasted coriander-cumin powder 1 tbsp

  • turmeric powder 1/2 tsp

  • salt or to taste 1 tsp

  • garam masala powder 1/2 tsp

  • red chili powder 1 tsp

  • green chilies, slit (opt) 1-2 nos

Directions

  • 01

    Boil the dal with 1 & 1/2 cups of water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.

  • 02

    Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chily, cardamoms, cloves and cinnamon. Saute till they stops spluttering.

  • 03

    Add the onion and saute till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, chili powder, tomato paste and garam masala powder mixed with 2-3 tbsp. water.

  • 04

    Saute till the oil separates. Add the boiled dal, salt, green chilies and the fried fish head (broken into half). Add 1/2 cup more water.

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