Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

• Servings: 2-3
• Preparation time: 8 minutes.
• Dal boiling time: 18 minutes.
• Frying time: 10 minutes.
• Cooking time: 10 minutes.
• Total time: 46 minutes.

This authentic Bengali dish “Fish head in Mung (green gram) dal” is satiating lunch in my family.

The marinated fish head cooked with Mung dal using few spices enhance  the lentil flavour.

The soft juicy brain of fish is highly nutritious contain extra high levels of vitamin A, omega 3 fatty acids, iron, zinc and calcium.

Ingredients:

• Mung (Green gram) dal: 100 gm
• Water: 400 ml
• Fish head (Rohu): 1 (Medium size)
• Ginger: 4” pieces (grated)
• Cinnamon: 2” stick
• Clove: 4-5 no.
• Bay leaf: 2 no.
• Sahi jeera (black cumin): half teaspoon
• Salt: 1 tablespoon
• Turmeric powder: 1 teaspoon
• Chilli powder: 1 teaspoon
• Mustard oil: 4 tablespoon

Preparation:

1. Clean the fish head properly with running water. Add lemon juice/curd (yogurt). Leave it for 10-12 minutes. Again wash the fish drain out all water.
2. Add 1 teaspoon salt and turmeric powder. Rub on the fish. Keep aside.
3. Grate the ginger pieces.
4. Dry roast mung dal  on medium low flame till become light brown in colour(about 3-4 minutes). Clean and wash the roasted dal.

Method:

1. Take a pressure cooker; put dal, 1 teaspoon of salt, half teaspoon turmeric powder along with water; place cooker on high flame, bring to full cooking pressure, reduce to lower flame about 12-15 minutes.
2. let it be cool; dal is ready, Keep aside.
3. Heat 2 tablespoon of oil in fry pan on high flame, when smoke starts  to come, add mustard seed; sputter for few seconds, reduce heat at low flame, add fish head and increase the flame on high. Fry on both sides till l light   golden colour appears (about 2-3 minutes each side). Take it out and keep aside.
4. Pour remaining oil in the pan; heat oil, when smoke began to come; add black cumin seed, cinnamon stick, clove and bay leaf, fry for few seconds; add grated ginger, stir fry till it become golden brown in colour.
5. Pour cooked dal into it. Stir continuously; add 1 cup of water, when it starts to boil add fish head into it.
6. Let the dal boil for 3-4 minutes. Slightly crush the fish and again boil for 2 minutes.
7. Now, dish is ready to serve, Serve with steamed rice.

Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.