Muger Daler Muri Ghonto Recipe

Muri Ghonto is a preparation of Fish Rohu (Rui in Bengali) with Moong Dal (a typical type of pulses). It is one of the delicious food item of Bengalis.

For 7-10 person


Head of Rohu Fish (Rui/Katla): 400 gram

Moong Dal: 3 cups

Potatoes: 400 gram

Tomatoes (chopped): 1 medium size

Onion (paste): 2 medium sizes

Ginger (paste): 10 gram

Garlic (paste): 6 cloves

Turmeric - 1 and a half small spoon

Red Chilli powder - 2 and a half small spoon

Cumin (seed) - 1 small spoon

Bay leaf - 4 medium sizes

Green Cardamom - 3-5

Clove (Lobongo): 3-5

Cinnamon: 1 inch

Salt: around 4 small spoons

Sugar: 1-2 small spoons

Water: 1 cup

Mustard Oil: 200 gram

Ghee: 2 table spoon


1. Break the head of fish into 3-4 parts. Marinate it with some turmeric and salt.
2. Peel of the potatoes and cut into small cube shaped.
3. Now just heat the pan and fry Moong Dal in this dry pan, till it gets golden brown. Now wash this pulse and boiled it. Passed out the water and keep it aside in a plate to dry it.
4. Now take some oil and fry the head of fish into it. Fry till it gets deep brown. Break the head, further into small pieces while frying. After frying keep it aside.
5. Now again take some oil in a fresh pan and fry the potatoes till it get golden brown in colour. Keep it aside.
6. Now take the rest of the oil. Heat it.
7. Add Bay leaves, Cinnamon, Green Cardamom, Clove (Lobongo) and cumin seed and fry it for few seconds. Don't burn it.
8. Add onion, garlic and green paste into it. Fry it for few seconds.
9. Add turmeric, red chilli powder, salt and sugar into it. You may add some drops of water into it. Add tomatoes into it. Then singe it for few minutes until the oil comes out. Again, don't burn it. Try to cook it in medium flame.
10. Add Moong Dal into it and cook it for few minutes in medium flame.
11. Then add the Head of the Fried fish and potatoes into it. Further cook it for few minutes in low flame.
12. Add ghee into it and take it off from the flame.

Serve it with hot rice.


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