Moong Dal with fish head-Mach ER matha diye dal
Moong Dal with fish head-Mach ER matha diye dal

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moong dal with fish head-mach er matha diye dal. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moong Dal with fish head-Mach ER matha diye dal is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Moong Dal with fish head-Mach ER matha diye dal is something that I have loved my entire life.

Machh'er matha diye bhaja moog'er dal: In the hierarchy of dals, this dal with fish head occupies the highest pedestal in Bengali cuisine. Macher muro diye dal or fish head with lentils is a specialty dal prepared with moong dal and mainly rohu fish head. Bengalis are known to eat fish in all.

To begin with this recipe, we have to first prepare a few components. You can cook moong dal with fish head-mach er matha diye dal using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Moong Dal with fish head-Mach ER matha diye dal:
  1. Take 1 large fish head
  2. Prepare 1 cup moong daal
  3. Take 1 tsp jeera
  4. Get 2 bay leaves
  5. Make ready 2 tsp turmeric powder
  6. Make ready 1 dry red chilli
  7. Prepare 1 tsp ginger paste
  8. Make ready 3 tsp sugar
  9. Prepare 1 tbsp salt
  10. Prepare As required Mustard oil to cook

Here is another Bengali comfort food "Moong dal macher matha diye". I hope you guys like it. Fish Head with Yellow Lentils Curry - Bengali Recipe Chhyachra—machh'er matha diye pui chorchori—Bengali malabar spinach medley with fish head. Macher matha diye dal or fish head with lentils is a piece de resistance on the table prepared with moong dal and mainly rohu fish head.

Steps to make Moong Dal with fish head-Mach ER matha diye dal:
  1. First, we are going to marinate the fish head with 1 teaspoon of turmeric powder and a pinch of salt. Heat a pan with 1 tablespoon of mustard oil, fry the fish head and keep it aside.
  2. In a pressure cooker add the dal add a pinch of salt and turmeric powder and 1 cup of water and for 5 to 6 whistle boil the Dal well.
  3. Take a pan add 2 tablespoons of mustard oil then add the bay leaves jeera and the dry red chilli saute for a minute then add the ginger paste add a dash of water saute for few seconds.
  4. Then add the dal adjust the taste of salt and sugar you can add water if it is required.
  5. Once it gets a good boil add the fish.
  6. On a medium flame cook for 5 minutes then serve hot with the Steam rice.

The succulence of the fish head and the combination of textures created by the complex structure of it adds a different blend of. Macher Matha Diye Mung Dal - Yellow Lentil with Fish Head. Yellow lentil or moog dal is one of the many dals cooked in every Bengali household. Heat oil in a pan and fry the fish. In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices.

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