Macher Muro Diye Dal or fish head with lentils is a traditional Bengali recipe. This specialty dal is prepared with moong dal and mainly Rohu fish head.  Bengalis are known to eat fish in all its forms including the head and this dish is a must for special occasion and enjoyed with steamed rice and crispy fried potatoes.

Serving Size: 4 people

Cooking Time: 30 mins

Ingredients:

• 1 Rohu fish head
• 150 gms of Moong Dal
• 2″ long Ginger Paste
• 3 cloves of Garlic Paste
• 3 slited Green Chillies
• 1 Dried Red Chilly
• 1 Bay leaf
• 1 tsp Cumin Seeds
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Red Chilly Powder
• 1 tsp Garam Masala Powder
• 1 tbsp Ghee
• Mustard Oil
• Salt and Sugar to taste

Cooking Procedure:

1. First roast the moong dal and then stir it continuously on low heat. Then wash the dal and boil the dal with salt.
2. Season the fish head with salt and turmeric powder. Heat mustard oil and then lightly fry the fish head. Then break the fish head and remove it.
3. Add bayleaf, dried red chilly and cumin seeds to temper in oil. Now add ginger paste, garlic paste and stir it.
4. After 2 mins add red chilly powder, turmeric powder and cumin powder and stir it.
5. Then add the boiled dal and mix it well and then bring this to a nice boil. Add the fried fish head and mix it well.
6. Add salt and sugar as per taste and then add half a glass of water. Add slited green chillies and cover the lid and cook it for about 7-8 mins.
7. When Dal is cooked add garam masala powder and ghee and then cover the lid.

Serving Suggestion:

Enjoy Macher Muror Dal or Fish Head with lentils with hot steamed rice and crispy fried potatoes. It took me about an hour to prepare this dal and serves 4 people.

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