Macher Matha Moong Dal
Moong dal cooked with fish head (macher matha), a uniquely Bengali dish combining lentils with the richness of fish.
Preparation
Roast moong dal on slow fire for 5-7 minutes till color starts to change.
Cut macher muro into pieces. Rub salt and 1/4 tsp turmeric.
Cooking
Boil dal in 3 cups water along with salt and 1/4 tsp turmeric till done.
Heat 1/4 cup oil in a kadhai and deep fry the muro till brown. Keep aside.
In a separate kadhai heat 2 tbsp oil and 1 tbsp ghee.
Then add bay leaf, dry red chilli, cinnamon, and cardamom. Fry for 30 seconds.
Add onions and fry for 2-3 minutes till soft.
Then add ginger, garlic, and cumin powder. Fry for 2 minutes on medium heat.
Add boiled dal and let come to boil.
Then add macher muro to dal and boil for 8-10 minutes on medium heat.
Add sugar and adjust salt to taste. remove from heat.
This lentil is best served with roti/chapati.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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