Macher Muro diye Mung Dal
Macher Muro diye Mung Dal is one of the delicious recipes of Bengal. This recipe goes well with hot rice during lunch. This recipe is mainly cooked with Rohu fish heads, which we call macher muro, and takes less time to cook. Read this full article to get more details to know how to prepare this delicious recipe.
Ingredients required to prepare Macher Muro diye Mung Dal
2 pieces Macher Muro (2 Rohu Fish Heads)
250 gms Mung Dal
2 Bay Leafs
½ tablespoon Cumin Seeds
½ tablespoon Cumin Powder
1 tablespoon Onion paste
1 tablespoon Turmeric Powder
1 tablespoon Ginger Paste
½ tablespoon Garam Masala Powder
½ tablespoon Sugar
Salt to taste
1 tablespoon Ghee
Method of Preparation of Macher Matha diye Mung Dal
Rub a pinch of turmeric powder and salt to the macher muro and keep them aside for 20 mins.
Now roast the mung dal in a very low flame in a saucepan for 5 mins till color starts to change.
After that boil the dal in 2 cups of water along with salt till they are done.
Now in a frying pan heat oil.
Fry the macher muro till they turn brown.
After frying break the macher muro into pieces.
Now in a separate frying pan again heat fresh oil.
Add the bay leafs and cumin seeds.
Once they splutter add the onion paste and sauté for few seconds.
Now add the ginger paste and cumin powder and fry for 1 mins.
Now add the boiled dal and let it come to boil.
Now add macher muro pieces to dal and add the turmeric powder and salt and sugar according to taste.
Mix them properly.
Then cover the pan with lid.
Let it boil for 10 mins or till they are turn.
Before removing from flame sprinkle a pinch of garam masala powder and half tablespoon of ghee from top and mix well.
Remove from heat and serve it hot with hot rice or Chapattis.