Macher Matha Diye Moong Daal Recipe (Anusthan Barir mato) | মাছের মাথা (মুড়ো) দিয়ে মুগ ডাল 

| Roasted Yellow Lentils with Fish Head | Biye bari style e Rui Machher Matha diye Moong Daal Recipe
Indulge in the aromatic delight of Machher Matha Diye Mung Daal, a traditional Bengali delicacy, with this step-by-step cooking tutorial. Let the flavors of fish head and lentils dance on your palate as you follow along with this enticing recipe.
Ingredients:
Fish Head (Rohu)
Mung Daal: 200 gms
Bay Leaf: 01 pc
Turmeric Powder: 02 tbsp
Chopped Ginger: 01 tbsp
Chopped Garlic Cloves: 01 tbsp
Chopped Green Chili: as per taste
Chopped Onion: 03 medium sized
Chopped Tomato: 03 medium sized
Cumin: 01 tbsp
Garam Masala: 1/3 tbsp
Coriander Powder: 1/2 tbsp
Whole Red Chili: 03 pcs
Green Chili: 03 pcs
Ghee: 01 tbsp
Hot Water, Oil, Salt: as per requirement
Process:
Marinate the fish head with salt, turmeric powder and mustard oil. Fry roasted mung daal with bay leaf in a dry pan until it turns red. Set aside the fried mung daal to cool off. Fry the fish head until it turns red. Set aside the fried fish head. Boil the roasted and cooled off mung daal with salt and turmeric powder for 20 mins (80 %). Keep it aside. In a fresh pan, heat oil and fry cumin, chopped ginger, chopped garlic, chopped onion, chopped tomato and chopped chili. Add turmeric powder, coriander powder and fry well. Add the fish head. Mix thoroughly. Add hot water and cook for two mins covered. Garnish with coriander leaves, garam masala and ghee. serve with hot rice.
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