Best wishes for Indian Republic Day - Jai Hind

Best wishes for India's Republic Day for my Indian readers

 

Happy Makar Sankranti to my readers

 

Best wishes of the Season. May my recipes add some happiness to your lives.

Heartiest Greetings on these auspicious days of Makar Sankranti in Rajasthan, Andhra Pradesh, Haryana, Goa, Karnataka, Madhya Pradesh, Maharashtra, Manipur, Orissa, Sikkim, West Bengal and Indians world over.

Uttarayan for our Gujarati and Rajasthani readers.

Maghi in Haryana, and Himachal Pradesh. 

A Happy Lohri for our Punjabi readers. 

Pongal wishes to our folks in Tamil Nadu. 

Magh Bihu or Bhogali Bihu in the Assam Valley. 

Shishur Sankraat - in the Kashmir Valley. 

Happy Makara Vilakku Festival - for all our Mallu friends in Kerala. 

Khichdi ki shubhkaamnaein for all our bhai's of U.P. n Bihar. 

In Nepal-Maghe Sankranti. 

In Thailand - Songkran

In Laos - Pi Ma Lao

In Myanmar - Thingyan

In Cambodia - Moha Songkran.

Bengali Yellow Lentil with fish head - Macher matha diye Moong Dal

 

We, Bengalees are fish lovers and we use all the parts of fish for cooking. This traditional Bengali recipe is made of fish head especially River catfish or Catla head. This yellow lentil (moong dal) with fish head is one of the most popular Bengali cuisine. If you are trying to impress your guests, this is one of the recipe to make. That is why this preparation is there in wedding lunches, first rice ceremonies, or anytime you invite guests over for an afternoon feast. You could use any large freshwater fish head for this, but the Bengali favourite is the head of a large Catla fish—a delicious freshwater catfish.

Let’s start the recipe without any delay:-

Preparation Time: - 10~15 min

Cooking Time: - 30~35 min

Servings: - 4~5 persons as per their capacity to consume

Ingredients:-

1. 250 g Machh'er matha (fish head)
2. 100 g or ½ cup Moong dal (yellow lentil)
3. 2 Dried Red Chillies
4. 1 Bay leaves
5. 2 Cardamom
6. 2 Cloves
7. 1 inch Cinnamon
8. ½ tsp Cumin seeds
9. 1 medium Onion chopped
10. 1 medium juicy Tomato chopped
11. 2 tsp Ginger paste made from fresh ginger
12. 1 tsp Cumin powder
13. 1 tsp Turmeric powder
14. ¼ tsp Kashmiri Red Chilli powder
15. 2 nos Green Chillies
16. 2 ½ cup approx water
17. Salt as per taste
18. 1 tbsp Sugar (optional – if you are sugar toothed like me….most Bengalis are)
19. 5~6 tsp Mustard oil (you can use any vegetable oil if the smell of mustard oil is too offensive for you but Bengalees like this only)
20. ½ tbsp Ghee (clarified butter)
21. Pinch of Garam Masala

Preparation: -

1.      Take a bowl and marinate the cleaned fish head with salt and ½ tsp turmeric powder for 15 min.

2.      Chop onion and coarsely dice tomato. Use fresh ginger to make paste.

 

3.      Take a thick bottomed kadhai / wok and dry roast the moong dal while continuously stirring on medium heat. Continue till the lentil is yellowish brown.

4.      Transfer to a pot and cool down.

5.      Wash the roasted dal, then drain the water. Add salt and water and set it to boil, partially covered with a lid until the dal is cooked but still holds shape. The dal should not break because it is going to cook again with the fish head.

6.      Heat 3 tsp mustard oil in a pan and fry the fish head on low heat until well browned on all sides. Keep aside the fried fish head on a plate.

7.      Now take a bowl and mix the rest of turmeric powder, cumin powder,  kashmiri red chilli powder, and ginger paste. Add a couple of tablespoons of water to create a smooth mixture.

8.      Heat rest of the mustard oil in a separate kadhai and temper with dried red chillies, bay leaves, whole cardamom, cloves, cinnamon and cumin seeds.

9.      Add the chopped onion and fry until golden brown. It should take about 2~3 min.

10.   Add the chopped tomatoes and cook until they soften and water comes out from it.

11.   Pour the spice mix and fry until the raw smell of spices goes away.

12.   Add 2 slit green chillies and continue cooking.

13.   Now add the fried fish head. Mix thoroughly till the spices are coated the head pieces evenly.

14.   Add the boiled moong dal and some hot water. Add salt and  the sugar as per your taste.

15.   Cover and simmer on low heat for 2~3 minutes.

16.   Simmer until the dal thicken lightly—about 2 more minutes.

17.   Turn off the heat. Finish with one slit green chilli, ghee and a pinch of Bengali garam masala. Give it one final stir, cover tightly with a lid and rest for 15 minutes before serving.

Your Moong Dal is ready now with Catla head. Serve with boiled rice and a fritter like Begun Bhaja(Brinjal fry) or Alu bhaja as a side dish.

If you like the recipe, then click my Facebook Page and like my page for regular updates. You can even share the recipe via Facebook, twitter or Pinterest.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.