Thursday, December 13, 2012

Macher Matha Diye Dal

This one is a typical bengali dal recipe.

  1. Fish Head of Rohu/Katla - 2
  2. Moong Dal - 250 gms
  3. Onion paste - 2 medium size
  4. Ginger paste - 1 1/2 tsp
  5. Garlic paste - 6-8 pods
  6. turmeric powder - 1 tsp
  7. chilly powder - 1 tsp
  8. cumin seed - 1/2 tsp
  9. cardamom - 3
  10. cloves - 4-5
  11. Cinnamon stick - 1"
  12. Ghee - 1 tsp
  13. Mustard Oil - for frying
  14. sugar and salt to taste

  1. In a kadai fry the fish heads in 2-3 tbsp mustard oil.When its almost fried hit with a flat spoon so that it divides into pieces.
  2. Now heat a pressure cooker and roast the moong dal for 5 mins till the color changes.
  3. Add the fried fish heads to moong dal. Add double amount of water,salt and turmeric powder and close the lid of the pressure cooker.Switch off the flame after 4 whistles.
  4. Now take a kadai and heat 2 tbsp mustard oil.
  5. Add cumin seeds to it.When it splutters, add the whole garam masala (cinnamon,cardamom and cloves).
  6. Add onion,ginger garlic paste and fry till the onion becomes brownish and oil should come on top.
  7. Add chilly powder and stir for 1 min.
  8. Now add pressure cooked dal with fish head.Stir continuously for 5 mins.
  9. Now add required amount of water(according to the thickness you want).Add some salt if needed and let it boil.
  10. When its boiling, add little sugar and boil for 1 more min.
  11. Before switching off the flame add 1 tsp of ghee.
  12. Serve with steamed rice.

Macher matha diye dal

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