Ilish Macher Muro/Matha Diye Moong Dal | Yellow Lentils with Hilsa Fish Head

Ilish Macher Muro/Matha Diye Moong Dal | Yellow Lentils with Hilsa Fish Head

Author: Rumki Paul
Course: Side dish
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Servings: 4 Persons

Hello friends!! Today I have come with a very traditional Bengali recipe – Ilish Macher Muro/Matha Diye Moong Dal (Yellow Lentils with Hilsa Fish Head). In this preparation, fried Ilish Macher Muro or Matha (Hilsa fish head) is cooked with Moong dal (Yellow lentils) in spices. It is one of the most delicious fish-lentils preparations I have ever had in my life. It is a very simple and easy to make recipe. To prepare this dish, you would require very limited and common ingredients.

In this recipe, first, I have dry roasted the Moong dal (Yellow lentils) for few minutes in low flame. During this process, we would need to stir the lentils continuously for even roasting. We need to roast the lentils until a nice aroma comes out and colour of the dal changes a bit. If you use the raw Moong dal directly then the dal may become soggy and the aroma of the dal will be different.

After this, I have marinated the fish head with Turmeric powder and Salt. After around 10 minutes, I have fried the fish head in Mustard Oil. I have cooked the dal in that same Oil because it increases the taste and flavour of the dish. I always prefer mustard oil to cook Hilsa fish. It enhances the taste and flavour of the fish.

Bengalis are famous for eating fishes and they have a special soft corner for Hilsa fish. Hilsa fish is very famous for its unique taste and flavour. Many famous dishes are prepared with Hilsa like Sorshe Ilish, Ilish Bhapa, Barishali Ilish and many more.

I am a fish lover and specially Ilish mach (Hilsa fish). I always prefer fish over Mutton and Chicken. Though I am not very fond of fish head but when it comes to Ilish macher matha/muro (Hilsa fish head), the story gets changed completely.

Hilsa fish head is also as tasty as the fish. Many popular and delicious dishes are prepared with Hilsa fish head like Ilish macher matha diye kochu shaak, Ilish macher matha diye pui shaak, Ilish macher muro diye bandhakopi and many more. All of these are pure Bengali delicacies and each of them tastes different and heavenly.

For tempering, I have used whole dry red Chilli, Cumin seeds, Cinnamon sticks, Cloves and Bay leaves. Then I have added Ginger paste and cooked the fried fish head in it. In this preparation, I have added Cumin powder, Coriander powder and Garam Masala powder for flavouring.

For the sake of saving time, I have boiled the dal in pressure cooker. You can also boil the dal directly in Kadai but it will take a little more time. Tip: If you boil the dal in Kadai then never stir the dal. If you stir the dal in between then it will not get cooked.

Ilish Macher Muro/Matha Diye Moong Dal is very rich in flavour. It has the heavenly flavour of Ilish mach (Hilsa fish) with spices. Normally, this dal has moderate consistency, not so thick-not so thin. It goes amazing with plain Basmati Rice. Hilsa fish has its own flavour. So, I don’t prefer this dal with any flavoured rice.

It is an authentic Bengali dish and it really does not need any other companion to complement it. You must try it once to believe me. This dal is a perfect balance between taste and health because Moong dal is one of the healthiest lentils.

Ingredients:

• 1 Hilsa fish head, cut into pieces
• 1 cup Moong dal (Yellow lentil)
• 1 teaspoon Ginger paste
• 1 Bay leaf
• 1 Dry whole red chilli
• 3 Cloves
• 1 Cinnamon stick
• ½ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder (Haldi)
• ¾ teaspoon Coriander powder (Dhania)
• 1 teaspoon Cumin powder (Jeera)
• ½ teaspoon Garam masala
• Cardamom powder, 1 pinch
• Salt to taste
• Mustard oil for cooking
• 3 cups of Water for boiling Moong dal

1. Take the Moong dal (Yellow Lentils) into a dry pan.
2. Roast the dal in medium flame for 2-3 minutes.
   

3. Stir continuously until the aroma comes out and the colour changes a little bit.
4. Add water immediately and wash the dal thoroughly.
5. Put the dal in pressure cooker and add water.
6. Add some Salt, Turmeric powder and pressure cook it in medium flame for 1-2 whistles.Tip: Number of whistles may vary due to quality, quantity and temperature.

7. Let the pressure settle down, take off the lid.
8. Marinate fish head with Salt and Turmeric and keep it aside.
   

9. Add Oil into the pan and wait until the Oil is hot.
10. Deep fry the fish head in medium high flame.
    

11. Keep the fish head aside and break it into pieces.
    

12. In the same pan add Cumin seeds, Bay leaf, Cinnamon stick, dry whole red Chilli and Cloves.
    

13. Sauté them for few seconds till they crackle.
14. Add Ginger paste and sauté them for a minute until the raw smell disappears.
    

15. Add the fish head (Step 11) and mix with spices.
    

16. Add Cumin powder, Coriander powder and give a nice mix.
    

17. Cover the pan cook them for few seconds.
18. Add the boiled dal (Step 7) and stir well.
    

19. Check the consistency of dal, if required add water.
20. Put the flame in high until the dal starts boiling.
21. Add Garam Masala powder, Cardamom powder and mix them well.
    

22. Cover the pan and cook them in low flame for another couple of minutes.