Ilish Macher Matha Diye Muger Dal is a recipe that most Bengalis preparewhenever they buy Hilsa fish. The delicious aroma of fried moong dal and Hilsafish mixed with fragrant spices not only engulfs your kitchen, but your wholehouse and even it will reach your neighbor’s house also.
Take a pan and add a bay leaf and moong dal and dry roastit, until the color changes to light brown. (Here I am using the pressurecooker pan for my convenience, you can use any pan)
Take out the dal from the flame, and wash it thoroughly, forhygienic purpose (as it is coming from the different places and markets)
Now take a pressure cooker; add water, bay leaf, salt andsugar with the fried moong dal, and go for 2 whistles; once done keep themaside
To marinate the Ilishmach/Hilsa fish
Clean and wash the fish head; add salt and turmeric powder,and rub them well, and keep aside to rest for 10-15 minutes(Note: you can marinate the fish before making the dal, asper your convenience)
To make the Muger DalRecipe
Heat oil in a pan, let it come to a smoky point, then addthe fish head and fry well on both the sides, and take it out from the oil andkeep it aside
In the same oil add coconut pieces, cardamoms, cinnamon,cloves and cumin seeds to temper
Once they start spluttering, add turmeric powder, red chilipowder and cumin-coriander powder, and sauté them for 4-5 seconds, otherwisethey will burn (do this step very fast to prevent from burning)
Now add the boiled dal and mix them well (you could add thespices after adding the dal, but in that case, it would be difficult toeradicate the raw smell of the spices)
Add the fried Ilish macher matha, and cook /boil for 3-4minutes on high flame( you can break the fish head, if you have more than 1person to eat)
Turn off the flame, and add chopped coriander leaves
Transfer them to serving plate and serve with hot rice