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Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)
Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style)

Before you jump to Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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We hope you got benefit from reading it, now let’s go back to macher muro diye dal (fish head lentil curry - bengali style) recipe. You can have macher muro diye dal (fish head lentil curry - bengali style) using 19 ingredients and 7 steps. Here is how you do that.

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