Indian food recipes: Macher Matha Diye Moong Dal
By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Kacha Aamer Chutney
Macher Matha Diye Moong Dal
Bengalis are known for their skill to make ordinary food taste amazing. A humble dal when combined with macher matha or fish head turns into a highly flavourful delicacy meant for special occasions. For a fish lover, plain rice with the Macher Matha Diye Moong Dal is the ultimate comfort food.
(Serving for 2)
Fish head (Katla): 250 gms cut into halves
Moong dal: 100 gms
Ginger paste: 1 tsp
Red chilli powder: 1 tsp
Turmeric powder: ½ tsp
Cumin powder: 1 tsp
Slit green chilli: 2
Sugar: ½ tsp
Mustard oil: 2 tsp
Salt to taste
Garam masala: ¼ tsp
Bay leaf: 2
Cumin seeds: 1 tsp
Green cardamom: 2
Black cardamom: 1
Marinate the fish head with turmeric powder and salt.
In the meantime dry roast the moong dal in a thick bottom pan until the color changes.
Transfer it to a bowl filled with cold water and drain the excess water.
In a pan add the required amount of water along with dal, salt and turmeric powder. Cover and cook the dal until done. The dal should not be mushy and still holds its shape.
Fry the fish head on medium heat from both sides until it changes its colour to brown. Take it out and keep it aside.
In a small bowl add a couple of tsp of water. To this add turmeric powder, red chilli powder, and cumin powder, along with ginger paste and make a slurry.
Heat the ghee and add cumin seeds, bay leaf, broken red chilli, cardamom and clove and let them splutter.
To this add sugar and sliced onion and fry till golden brown. Add the chopped tomatoes and cook for another minute until soft. Pour the boiled dal over the tampering. Add a cup of water and let it come to a boil.
Gently place the fried fish head in the dal. Cover the pan and cook all together for about ten minutes on a medium flame. Finish with garam masala and split green chilli.
Serve Macher Matha Diye Moong Dal with hot steamed rice.