You are here

Macher Matha Diye Mug Dal

BengaliFoodie's picture
Machher Matha Diye Mug Daal (Lentil with Fish Head) is a very popular Bengali recipe, which is served mainly on festive days or in any family get-together. The recipe tastes best with the fish head of Rohu fish. As for the lentil, use small sized split moong variety lentil, which is very common all over India.
  Split moog dal 200 Gram, lightly roasted in dry skillet
  Fish head 500 Gram, halved
  Ground ginger 1 Tablespoon
  Turmeric powder 1 Tablespoon
  Red chilli powder 1 Teaspoon
  Cumin powder 1 Tablespoon
  Onion 1 Large, finely chopped
  Garam masala powder 1 Teaspoon
  Green cardamom 4 , crushed
  Cinnamon stick 1 , crushed
  Cloves 4 , crushed
  Bay leaves 3
  Cumin seed 1 Teaspoon
  Tomato 1 Large, pureed
  Sugar 1 1⁄2 Teaspoon
  Green chilli 3 , slit lengthwise
  Dry red chili 2
  Mustard oil 1⁄2 Cup (8 tbs) (For deep frying)
  Salt To Taste
  Ghee 1 Tablespoon

1) Wash the fish heads thoroughly and season with 1 teaspoon salt and ½ tablespoon turmeric powder. Keep aside.
2) In a bowl, soak the roasted lentil in sufficient hot water for 30 minutes.

3) Boil the lentil in a saucepan by adding salt, according to your taste.
4) In a dry skillet, heat oil over high heat.
5) Fry the fish head halves, in both sides.
6) Drain extra oil and keep aside.
7) In the same oil, add cumin seeds, bay leaves, cardamom, cinnamon, cloves, and dry red chili to fry until it releases the flavor.
8) Add onion to sauté until translucent.
9) Add the tomato puree, ground ginger, turmeric powder, cumin powder and red pepper powder. Reduce the heat to medium and cook the spices all together for 5 minutes, until it releases oil.
10) Place the fried fish head in the skillet and break them in smaller pieces.
11) Cook the fish head for 5 minutes and combine with the spices.
12) Pour in the boiled lentil and mix well.
13) Add the green chili.
14) Simmer the lentil for another 5 minutes or until it reaches the preferred consistency.

15) Transfer the preparation in a large bowl.
16) Sprinkle garam masala powder and spread ghee on top.
17) Cover the bowl with a lid and let it stand for 15-20 minutes, before you serve.

18) Serve the daal with warm rice. Add a bowl of fresh salad on side.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
This is a popular recipe to serve during the Bengali marriage ceremony, particularly to the newly wed couples to test their patience and ability to eat the boney fish head properly. In my case, I could pass the test, however my husband failed very badly, by transferring the fish head to my plate.

Rate It

Your rating: None
Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 190 Calories from Fat 49

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 4 mg1.3%

Sodium 71 mg3%

Total Carbohydrates 21 g6.9%

Dietary Fiber 4.3 g17.3%

Sugars 3.6 g

Protein 15 g31%

Vitamin A 12.8% Vitamin C 21.9%

Calcium 7.8% Iron 23.8%

*Based on a 2000 Calorie diet


Meaty's picture
Rashmi.vilas's picture
Anonymous's picture
Anonymous's picture
Anonymous's picture's picture
Anonymous's picture
delicious.bites's picture
Gourmet.lover's picture
shruti's picture
bonappetit's picture
Anonymous's picture
ShakunS's picture
choppednstewed's picture
Macher Matha Diye Mug Dal Recipe