KitchgrowKitchen growth, made calmer
Start planning free
Indian

Bengali Macher Matha Diye Moong Dal

Bengali macher matha diye moong dal is roasted yellow mung simmered with fried rohu fish head for a nutty, savoury rice dal.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Bengali Macher Matha Diye Moong Dal

1 hr 25 mintotal

1 hr 5 min hands-on20 min hands-off

Prep 20 min · Cook 45 min

Serves
2
Difficulty
Hard
Spice
Medium
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 20 minutes for the fish head to sit with turmeric and salt while the roasted mung dal cools before washing.

Method

  1. Cook the roasted, washed lentils in boiling water with half the turmeric and a pinch of salt until soft but not mushy. Reserve.

  2. In a spacious kadhai, heat the mustard oil until it just starts to smoke. Fry the marinated fish heads until crisp and well browned, then remove and reserve.

  3. Utilizing the residual, flavor-infused oil, temper the bay leaves and cumin seeds until they splutter.

  4. Add the ginger paste and slit green chillies, then sauté for 1 minute. Add the remaining turmeric powder.

    1 min

  5. Return the fried fish heads to the pan. Press with a spatula to break them into manageable chunks and flavour the oil.

  6. Fold the reserved lentil base over the fish heads. Mix well, then adjust with sugar and salt.

  7. Simmer on medium heat for 10-15 minutes so the fish and lentils season each other.

    10–15 min

  8. Turn off the heat. Finish with the ghee and garam masala, then cover and rest for 5 minutes before serving.

    5 min

How to tell it's done

The dal should be thick and golden, with nutty moong grains and meaty fish-head pieces.

Getting it right

Tip

Dry-roast the moong dal before washing it. This keeps the dal nutty and less sticky against the rich fried fish head.

What to serve it with

Serve hot with Gobindobhog or basmati rice and a squeeze of lime.

Common mistakes

The fish head tastes strong and the dal turns sticky.
Dry-roast the moong before washing and fry the fish head well in mustard oil before simmering it with the dal.

Storing and reheating

Refrigerate macher matha diye moong dal in a shallow covered container for up to 2 days. Reheat gently until hot throughout; freezing is not recommended for best fish texture.