Macher Matha Diye Dal
Macher Matha Diye Dal is a traditional Bengali-style lentil dish made with bhaja moong dal and fried fish head. The roasted lentils bring a nutty aroma, while the fried fish head adds savory depth. A simple tempering of cumin, ginger, chilies, and turmeric brings everything together.
Ingredients
- fish head (Clean and cut the fish head into manageable pieces if needed.)
- ⅓ Cup Yellow Mung Dal
- 3 tablespoon Mustard oil
- ½ Red onion (About 3 Oz, thinly chopped)
- 1 Tomato (Thinly chopped)
- 2 Green chili
- 1 teaspoon Ghee
- Salt to taste
Spices
- 1 teaspoon Turmeric powder
- ¼ teaspoon Cumin seeds
- 1 Bay leaf
- 1 Dry red chili
Instructions
- Marinate the cleaned fish head with little salt and turmeric
- In a dry heavy bottom pan, add the yellow mung dal and dry roast for few minutes. Dry roast the dal in a skillet over medium heat. You want the lentils to become fragrant and lightly golden without burning them.This roasted step is important. It gives Bengali moong dal its characteristic nutty aroma and deeper flavor.
- Once the dal is roasted, wash it gently. Don't scrub too much or else the aromatic flavor will go away
- Boil the roasted mung dal with little salt and turmeric
- To the same pan, now add the oil and once the oil heats up, very gently slide the fish head. Let it fry 2 to 3 minutes on one side, then flip and fry for 2 more minutes. Take it off the pan once done.
- Next, add the cumin seeds, bay leaves and dry red chili. Let it sizzle for few seconds.
- Add the onion, season with salt and let it cook for 2 minutes or until softened.
- Next, scatter the tomato and cook for 1 to 2 minutes or until the onion and tomato are softened.
- Add the fried head and based on your choice, you could either break it down or leave it whole.
- Pour the boiled dal and bring it to boil.
- Add the slit green chili and let it simmer for 5 minutes. Based on your choice of consistency for the dal, you can add more water.
- Taste for salt and add more if needed.
- Once done, add the ghee and mix it one more time.
- Macher Matha diye Dal is ready to be served with steamed white rice.
Notes
- Roast the moong dal over medium heat and stir continuously.
- Do not let the lentils become dark brown.
- Fry the fish head until golden and crisp.
- Mustard oil gives the most authentic Bengali flavor.
- Adjust the amount of green chili according to your spice preference.
- Be especially careful of small fish bones when eating.
- Keep the dal slightly thinner than you want because it thickens as it rests.
- Serve with freshly steamed rice for the best experience.