How to Make Speedy Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

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We hope you got insight from reading it, now lets go back to macher muro diye dal (fish head lentil curry - bengali style) recipe. To make macher muro diye dal (fish head lentil curry - bengali style) you only need 19 ingredients and 7 steps. Here is how you achieve that.

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

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