How to make macher matha diye moong dal?

By  Moumita Paul

Macher matha diye moong dal

Macher matha diye moong dal is a Bengali moong dal recipe cooked with Katla or rui fish head. This non vegetarian moong dal recipe originated in Bengali Biye bari, loved by Bengalis, since this moong dal is one of the traditional food of Bengali cusine.

Moong dal /Muger dal Rui / Katla Macher matha Onion Ginger Garlic Tomato Cumin Powder Garam Masala Garam Masala

Main Ingredients

Step 1

Dry roast (means frying without oil) the moong dal, then thoroughly wash the dal 4-5 times and cook the dal until gets soft.

How to make macher matha diye moong dal step by step?

Coat the macher matha with salt & turmeric powder and fry in mustard oil until golden brown. Remove from the pan.

Step 2 

Fry cumin seeds and bay leaf in that same oil used to fry macher matha, then fry the onion until golden.

Step 3

Add chopped tomatoes, add salt, and cover the pan until the tomato gets soft.

 Step 4 

Add ginger garlic paste, add cumin powder, red chilli powder, Kashmiri red chilli powder, salt, sugar, and turmeric powder.

Step 5

Roast the masala until leaves oil, add water, and make a thick gravy.

Step 6

Break the fish head into pieces (by hand) and put them into the gravy, cook them into the gravy for 8-10 mins on low heat.

Step 7

Then add the moong dal to the pan, with 1/2 cup of water. Mix well and bring them to a boil.

Step 8

Once the dal gets little thick, add garam masala powder and ghee. Cook the dal for a minute and turn off the heat.

Step 9

Step 10

Macher matha diye moong dal is ready, serve this Bengali biye bari style macher mathar dal with rice and your favourite side dish.

Thank you

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