Learn how to make Mung Dal with fish head (Macher Matha Diye Munger Dal) in a Bengali style on Foodies Home Kitchen with Sunetra
The Mung Dal tastes absolutely awesome when cooked with fish head in the following way.Try out this different way of using the fish head for such a delicious dish instead of having it by putting in plain fish curry as usual. Have this dal along with plain rice ,you will love it.
(1/2 of a big size Katla fish head) - Fish head
200 gms - Sona Mung dal
1/2 tsp - cumin Seeds
2 - Bayleaves
1 - Dry red chilli
1/4 tsp - Sugar
1 - Small-Onion
1-1/2inch - Ginger
3 cloves - Garlic
3 - Green-chillies
Mustard oil-2 tbsp
Turmeric powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/4 tsp
Ghee - 1/2 tsp (Can add more or less as per taste)
Water as required
Salt as required
- Marinate the fish head with some salt and turmeric
- Wash and soak the dal in water for 15 minutes.
- Pressure cook the dal with salt, turmeric, green chilli and some water for 3 whistle.
- Grind together Onion, garlic, ginger, Cumin & Coriander powder. Make a smooth paste.
- In a Kadai heat some oil and add the marinated fish head and fry from all sides.Keep it aside.
- In the same Kadai heat some more oil and add cumin seeds, bayleaf, dry red chilli and cook on moderate flame for 30 secs.
- Add the onion-masala paste, a green chilli, some salt and sugar and then stire nicely.
- Add the fried fish head, smash it roughly and mix it with the masalas.Add some water and cook well.
- After around 5 minutes add the boiled dal, add some water and mix everything nicely.Simmer this for 5 - 7 minutes covering with a lid.
- switch off the flame add some ghee and garam masala. Give it a final mix and it is done.
Mung Dal with fish head is ready to be served! Serve it with plain rice.
The Mung Dal tastes absolutely awesome when cooked with fish head in the following way.Try out this different way of using the fish head for such a delicious dish instead of having it by putting in plain fish curry as usual. Have this dal along with plain rice ,you will love it.
Ingredients
(1/2 of a big size Katla fish head) - Fish head
200 gms - Sona Mung dal
1/2 tsp - cumin Seeds
2 - Bayleaves
1 - Dry red chilli
1/4 tsp - Sugar
1 - Small-Onion
1-1/2inch - Ginger
3 cloves - Garlic
3 - Green-chillies
Mustard oil-2 tbsp
Turmeric powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/4 tsp
Ghee - 1/2 tsp (Can add more or less as per taste)
Water as required
Salt as required
Method Of Cooking
- Marinate the fish head with some salt and turmeric
- Wash and soak the dal in water for 15 minutes.
- Pressure cook the dal with salt, turmeric, green chilli and some water for 3 whistle.
- Grind together Onion, garlic, ginger, Cumin & Coriander powder. Make a smooth paste.
- In a Kadai heat some oil and add the marinated fish head and fry from all sides.Keep it aside.
- In the same Kadai heat some more oil and add cumin seeds, bayleaf, dry red chilli and cook on moderate flame for 30 secs.
- Add the onion-masala paste, a green chilli, some salt and sugar and then stire nicely.
- Add the fried fish head, smash it roughly and mix it with the masalas.Add some water and cook well.
- After around 5 minutes add the boiled dal, add some water and mix everything nicely.Simmer this for 5 - 7 minutes covering with a lid.
- switch off the flame add some ghee and garam masala. Give it a final mix and it is done.
Mung Dal with fish head is ready to be served! Serve it with plain rice.
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