Steps to Make Perfect Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, macher muro diye dal (fish head lentil curry - bengali style). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook macher muro diye dal (fish head lentil curry - bengali style) using 19 ingredients and 7 steps. Here is how you cook it.

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

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