Macher Matha Diye Moong Dal Recipe is a mouth-watering yellow lentilpreparation. The marinated katla fish head is fried and then simmered in athick dal made with petite yellow lentils and ginger and sometimes added withcoconut finished in a warm, spicy dal and this is How to cook Macher Matha DiyeMoong Dal Recipe. My other dal recipes are DalPotol, masoor dal bhapa/steamed red lentil
150gm Moong dal/ petite yellow lentils-1 cup(150 gm)
1/4fresh coconut
2tbspoil
1/2inchginger
2bay leaves
1/2tbspcumin seeds
1red chili
2Cardamom
1/2 Cinnamon Stick
2tbsp Turmeric powder-2 tbsp(one for marinating fish head and another for dal)
1/2tbspsugar
salt to taste
Instructions
Cut coconut into very small pieces(1/2 cm in length)
Roast moong dal/ petite yellow lentils in a wok, it will take 2-3 minutes inhigh flame, then take it out and wash it( as the dal was not washed beforefrying) in freshwater; keep aside.
Heat oil in the same wok
Add tiny coconut pieces and fry them for 2-3 minutes on medium flame, ortill the color becomes light brown.
Take them out from the oil and keep them aside.
Add marinated (rubbed with turmeric powder and salt half an hour before)fish head in the same oil and fry it on both the sides, then take it out fromthe oil.
Now add bay leaves, red chili, and cumin seeds for tempering.
As they splutter and sizzle add the roasted moong dal and mix it well
Add salt and turmeric powder and mix it
Drop the fried fish head and sauté them for 2-3 minutes
Then pour 2 cups of water( approx 500 ml) and mix it all.
Add sugar
Crush cardamoms and cinnamon by use of fingers and add them
Now add the fried coconuts
Cover the lid and allow them to cook for five minutes in simmering
Take out the cover and see the water level, if required add 250 ml morewater, as the dals are not boiled completely.
Add grated fresh ginger and again cover it for 4-5 minutes
Open the cover, and check the das is boiled completely
Then transfer them to a serving plate and serve hot with rice.