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The ingredients needed to prepare Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- Use 1/2 cup moong dal (split green gram), dry roasted
- Provide 1 Rohu fish head, deep fried
- Provide 1 onion, chopped
- Provide 1 tsp ginger-garlic paste
- Use 1 tsp tomato paste / 1/2 cup tomato puree
- Use 4 tbsp mustard oil
- You need 1/2 tsp panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- Prepare 1" cinnamon
- You need 2 green cardamoms
- Prepare 4 cloves
- Get 2 bay leaves
- Use 1 dry red chilli, broken into half
- Take 1 tbsp roasted coriander-cumin powder
- Take 1/2 tsp turmeric powder
- Get to taste salt
- Get 1/2 tsp garam masala powder
- Take 1 tsp red chilli powder
- Take 1-2 green chilies, slit (opt)
- Get 1 tsp ghee
Steps to make Macher Muro diye Dal (Fish Head Lentil Curry - Bengali Style):
- Dry roast the moong dal (split green gram). Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
- Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
- Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chilli, cardamoms, cloves and cinnamon. Saute till they stops spluttering.
- Add onion and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
- Add the boiled dal, salt, green chilies (opt) and the fried fish head (broken into half). Add 1/2 cup more water. Simmer on medium flame till the gravy thickens a bit. When done, add ghee and mix well
- Serve hot with plain steamed rice.
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