Moong dal with fish head / Macher muro diye dal

Moong dal with fish head or Macher muro diye dal is a pure Bengali household platter. It is a widely popular traditional Bengali delicacy. There is no single special occasion, where you can't find this delicious lentil in your plate. This specially cooked dal or lentil with fish head fry gives an extra special touch to your menu. Macher muro or the fish head is a special item for Bengalis which is considered auspicious and pure. Why I'm saying this because macher muro or fish head is used in many special functions in Bengali households. When a new bride comes to her in-law's house and eats her first meal, she is always welcomed by a big huge fish head in her plate. Or when a baby eats his or her first rice or meal, a big fish head should be there with other items.


So my non-Bengali friends can easily understand the significance and importance of a fish head, that  is not less than anything else. My non-bong friends can even find it difficult to manage a fish head or other fish pieces in their everyday platter, as they often get scared of having the bones with the fish. This is very common with them, as they are not very comfortable and familiar with having a fish is their everyday menu. But Bengalis can't survive without fish, and can have it in whichever way it comes. And it is truly said that fish is an integral part of Bengalis' everyday menu, be it lunch or dinner. Moong dal with fish head / Macher muro diye dal has been much adored in the household since long.


So now it's the time to unfold the recipe of this creamy lentil with fish head fry and other spices.


Total time : 40-45 minutes
Serves       : 5-6 people


Ingredients :



Key ingredients

• Fish head                                                                                        : 1 big or 2 small
• Moong dal                                                                                      : 1 cup
• Onion                                                                                              : 1/2 cup chopped
• Tomatoes                                                                                        : 1/4 cup chopped  
• Green chili                                                                                      : 2 slitted                     
• Ginger paste                                                                                    : 1/2 teaspoon
• Garlic paste                                                                                     : 1/4 teaspoon          
• Turmeric powder                                                                             : 1/2 teaspoon
• Red chili powder                                                                             : 1 teaspoon
• Garam masala powder (mix of cardamom, cloves, and cinnamon) : 1/2 teaspoon
• Bay leaf                                                                                            : 1
• Whole garam masala, i,e.cardamom, cloves and cinnamon            : 1 each
• Salt and Sugar                                                                                  : As per taste
• Ghee                                                                                                 : 1 tablespoon

Directions :

1. Dry roast moong dal in a pan and after then boil it with a pinch of salt and turmeric powder properly. You can pressure cook the dal to save time.
2. Wash and marinate the fish head with turmeric powder and salt. Take a pan or wok and put enough oil to fry the fish head thoroughly. Keep drained and aside.
3. In the same pan add the whole garam masala and bay leaf in the hot oil. Once a nice aroma comes, add the chopped onions and fry. Add tomatoes and green chilies when onions are softened.
4. Next add ginger and garlic paste as well as turmeric and red chili powder. Season with salt and sugar. When the masala is cooked properly add the boiled dal and some more water and bring everything to boil.
5. Put carefully the fried fish heads in the boiling dal and keep boiling for 4-5 minutes. Finally sprinkle garam masala powder and put the ghee on top and switch off the gas covering the dal. Give it a standing time before serving.

Tastes heavenly.....serve hot with rice and aloo bhaja.




Moong dal with fish heads