Macher Matha Di Mung Dal
A classic Bengali delicacy made with roasted yellow moong lentils and fish heads, slow-cooked with aromatic spices. This comforting, protein-rich dish is best enjoyed steaming hot with a generous mound of plain white rice.
50min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Dry roast the moong dal in a heavy-bottomed pan over medium heat until it turns light golden and aromatic, then rinse thoroughly and set aside.
2
Rub the fish head pieces with a pinch of turmeric powder and salt.
3
Heat two tablespoons of mustard oil in a kadhai and shallow fry the fish heads until golden brown and crisp on all sides. Remove and set aside, breaking them into smaller chunks.
4
In the remaining oil, add the bay leaf, dried red chilies, cumin seeds, cinnamon, cardamom, and cloves.
5
Add the ginger paste, cumin powder, red chili powder, and remaining turmeric powder, sautéing for a minute with a splash of water to prevent burning.
6
Add the roasted moong dal and fry with the spices for two minutes.
7
Pour in three cups of warm water, season with salt, and bring to a boil.
8
Cover and simmer until the dal is soft and well-cooked, stirring occasionally.
9
Gently fold in the fried fish head pieces into the simmering dal and cook for another five minutes so the flavors meld together.
10
Finish with a drizzle of ghee and garam masala powder, then remove from heat and serve hot.
Ingredients
1 cup yellow moong dal
2 large rohu or katla fish heads, cleaned and halved
1/2 teaspoon turmeric powder
Salt to taste
3 tablespoons mustard oil
1 bay leaf
2 dried red chilies
1 teaspoon cumin seeds
1 cinnamon stick
2 green cardamom pods
3 cloves
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 tablespoon ghee
3 cups warm water
*This AI-generated recipe may contain inaccuracies.