Machher matha diye muger dal

Bong Eats’ machher matha diye moog dal combines roasted moong dal with a fried fish head. The publisher places this Bengali preparation among guest meals, wedding lunches and first-rice ceremonies.

The cleaned fish head is marinated with salt and turmeric. Moong dal is dry-roasted until pinkish brown, washed immediately with cold water and then boiled in its separate cooking water with salt.

Mustard oil fries the fish head until browned on all sides. The same oil is tempered with dried red chillies, bay leaf, cardamom, clove, cinnamon and cumin before onion fries golden and tomato softens.

A ginger-paste, cumin, turmeric and Kashmiri-chilli slurry is fried into the seasonings. Two slit green chillies and the same fried fish head follow for a short braise before the boiled dal, remaining salt and sugar are added.

The pot simmers covered until the dal thickens. Off the heat, the remaining slit green chilli, ghee and Bengali garam moshla finish the same mixture.