Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moong daal with head part (macher matha diye mooger daal). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The moong dal with fish head is known as macher matha diye munger daal in Bengali. It's one of the signature daal of bengal. Here is how you cook that. Ingredients of Moong daal with head part (macher matha diye mooger daal) Prepare of moong.
Moong daal with head part (macher matha diye mooger daal) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Moong daal with head part (macher matha diye mooger daal) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have moong daal with head part (macher matha diye mooger daal) using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moong daal with head part (macher matha diye mooger daal):
- Get 150 gram moong daal
- Take 1-2 fish heads
- Make ready 1 onion chopped
- Take 1 tablespoon ginger garlic paste
- Prepare 1 teaspoon jeera powder
- Prepare 1 tablespoon dhaniya powder
- Prepare 1 teaspoon red chilli Powder
- Prepare 1 teaspoon turmeric powder
- Get 2-3 green chillies (slitted)
- Take 1 teaspoon garam masala powder
- Get 1 teaspoon jeera seeds
- Take 1 bay leaf
- Take 1 dry red chilli
- Make ready To taste salt and sugar
- Make ready As needed oil and ghee
The succulence of the fish head and the combination of textures created by the complex structure of it adds a different blend of chewy and brittle, soft and crunchy with the smooth taste of moong dal. The recipe that I'll share today, 'Macher Matha dea Bhaja Mooger Dal' is not a everyday 'dal' but a special occasion 'dal'. This 'dal' is mainly cooked in a lunch on any marriage function or on a special occasion. Recently, I stumbled upon this Bengali recipe called Macher Matha Diye.
Steps to make Moong daal with head part (macher matha diye mooger daal):
- Dry roast the moong daal and pressure cook for 1 whistle and keep aside
- Now heat oil, marinate the head of the fish with salt and turmeric powder and deep fry,keep aside
- Now temper the jeera,bay leaf and dry red chilli
- Add onion slices saute well adding salt and turmeric powder
- Add ginger garlic paste and saute till the raw smell disappears
- Add all the powder masalas except garam masala and fry
- Add the fish head combine well and pour the boil daal along with green chillies
- Give it avoid boil,add sugar,ghee and garam masala powder
- Remove the daal from oven and serve hot with rice
This 'dal' is mainly cooked in a lunch on any marriage function or on a special occasion. Recently, I stumbled upon this Bengali recipe called Macher Matha Diye. What makes this dish stand out is that it makes use of the fish's head (matha) rather than using it as a whole. And this juicy seasoned fish tastes magical when dunked in yellow moong dal. Usually Rohu or Katla fish is used to prepare the dish.
So that is going to wrap this up with this exceptional food moong daal with head part (macher matha diye mooger daal) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
