Macher Matha Diye Moong Dal: A Hearty and Flavorful Delight
Introduction
Bengali cuisine is a tapestry of flavours, traditions, and age-old recipes that define its rich culinary heritage. One such beloved dish is Macher Matha Diye Moong Dal, a comforting and flavorful preparation made with moong dal or yellow lentils and fish head, typically rohu (rui) or Katla. This dish not only expresses the essence of Bengali home-cooked meals but also offers remarkable nutritional benefits.
Macher Matha Diye Moong Dal
The dish is often prepared during special occasions, family gatherings, and even as a regular staple in many households. The nutty aroma of dry-roasted moong dal combined with the rich umami flavour of the fish head creates an irresistible dish that pairs wonderfully with steamed rice.
Ingredients
- large fish head (rohu/Katla)
- Moong dal or yellow lentils
- Mustard oil
- Bay leaf
- Dried red chillies
- Cumin seeds
- Thinly sliced onion and tomato
- Ginger paste
- Turmeric powder
- Cumin powder
- Garam masala
- Salt
- Water
- Coriander leaves
How to Cook
- Marinate the fish head with salt and turmeric, and let it sit for a few minutes.
- Dry roast the moong dal and Bay leaf on low flame until it turns golden brown
- Add water, and turmeric powder and boil for some time.
- In a separate pan heat some mustard oil, add the fish head and fry until golden brown, and set aside.
- In the same pan, add bay leaf, dried red chili, and cumin seeds.
- Add sliced onions and sauté until golden brown.
- Stir in ginger paste, chopped tomatoes, turmeric, and cumin powder. Cook until the tomatoes soften.
- Now add in the moong dal, mix well, and adjust the consistency by adding water
- Gently place the fried fish head into the dal and let it simmer for a few more minutes to absorb the flavours.
- Sprinkle garam masala, season with salt garnish with coriander leaves, and serve hot with steamed rice. The dish also pairs well with Begun bhaja (Brinjal Fry), and Jhuri Aloo Bhaja (Thin Potato Fry)
Though some may find the idea of using a fish head unusual, Bengalis cherish this dish for its deep flavours and health benefits. It is a perfect example of how traditional recipes turn simple ingredients into something extraordinary.
So, if you love exploring regional cuisines, give Macher Matha Diye Moong Dal a try – a dish that truly celebrates Bengali culinary heritage!
Priya Bairagi
Reviewed by Dr Aarti Nehra (MBBS, MMST)
I’m a pharmacist with a strong background in health sciences. I hold a BSc from Delhi University and a pharmacy degree from PDM University. I write articles and daily health news while interviewing doctors to bring you the latest insights. In my free time, you’ll find me at the gym or lost in a sci-fi novel.
