A recipe originating from the state of Bengal in the Indian subcontinent consists of moong dal with fried fish head. A delicious recipe made with a handful of ingredients and some flavourful spices to soothe your taste buds. Are you willing to impress your guests? Then macher matha diye moong dal is worth trying. Do you know this dal finds a place in first rice ceremonies, an afternoon feast or wedding lunches? For this dal, you need the freshest fish head! But do you know the best way to ensure the fish head is fresh is? It's better to purchase live and freshwater fish. But do you know the Bengali favourite? The large katla fish head is a tasty freshwater carp typically eaten with a bhaja such as jhuri alu or beguni. So better to purchase a fresh, fine quality fish and don't miss out to eat the head.