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

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We hope you got benefit from reading it, now let’s go back to macher muro diye dal (fish head lentil curry - bengali style) recipe. To cook macher muro diye dal (fish head lentil curry - bengali style) you need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):

1. Get 1/2 cup moong dal (split green gram), dry roasted
2. Use 1 Rohu fish head, deep fried
3. Get 1 onion, chopped
4. Get 1 tsp ginger-garlic paste
5. Prepare 1 tsp tomato paste / 1/2 cup tomato puree
6. Get 4 tbsp mustard oil
7. Get 1/2 tsp panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
8. Prepare 1" cinnamon
9. Use 2 green cardamoms
10. You need 4 cloves
11. You need 2 bay leaves
12. Use 1 dry red chilli, broken into half
13. You need 1 tbsp roasted coriander-cumin powder
14. Take 1/2 tsp turmeric powder
15. Provide to taste salt
16. Take 1/2 tsp garam masala powder
17. You need 1 tsp red chilli powder
18. Prepare 1-2 green chilies, slit (opt)
19. Prepare 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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