Macher Matha Diye Dal (Fish head with Dal)
Macher Matha Diye Dal is a traditional Bengali dish that combines fish heads with lentils. The fish head adds a unique flavor to the dish while the lentils provide protein and fiber. This recipe is gluten-free and is perfect for those who enjoy seafood. However, people with a fish allergy should avoid this dish.
Allergen Information: Contains Fish
Nutrition Facts
Per serving
Energy
298 kcal
Protein
26 g
Carbs
31 g
Fat
6 g
Fiber
8 g
Ingredients
Cod Fish Head
1 number (100g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Yellow Moong Dal (Raw)
2 tbsp (30g)
Instructions
Preparation
-Clean and wash fish head, keep aside.
Cooking Steps
Rinse the lentils with water and soak them for 30 minutes.
Heat oil in a pan over medium heat. Add chopped onion and garlic and sauté until the onion is translucent.
Add turmeric powder, cumin powder, coriander powder, and salt. Stir well.
Add soaked lentils and fish heads to the pan. Stir well.
Add enough water to cover the lentils and fish heads. Add the bay leaf.
Cover the pan with a lid and let it cook for 20-25 minutes over medium heat until the lentils are cooked and the fish heads are tender.
Remove the lid and let the dal simmer for another 5-10 minutes until the sauce is thickened.
Garnish with fresh coriander leaves and serve hot.