Macher matha diye bhaja muger dal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.Pressure cook the lentils with turmeric powder, salt, and water until soft.
• STEP 3.Heat oil in a pan and fry the fish head until golden brown. Remove and keep aside.
• STEP 4.In the same pan, add cumin seeds, bay leaf, dry red chili, and ginger-garlic paste. Saute until fragrant.
• STEP 5.Add chopped onions and cook until golden brown.
• STEP 6.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 7.Add the cooked lentils and mix well. Cook for a few minutes.
• STEP 8.Add water if needed to adjust the consistency of the dal.
• STEP 9.Finally, add the fried fish head and simmer for a few minutes.
• STEP 10.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can use any fish head of your choice for this recipe.
• Adjust the spices according to your taste preference.

Storage and Serving

• Leftover Macher Matha Diye Bhaja Muger Dal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal before serving and adjust the consistency with water if needed.
• Serve the dal with steamed rice or roti for a complete meal.