Macher Matha Diye Dal

Instructions

1. Rinse the masoor dal thoroughly and soak it for about 30 minutes.
2. In a pan, heat 1-2 teaspoons of mustard oil or a healthier cooking oil. Mustard oil adds an authentic Bengali flavor, but it has a strong taste. If you prefer a milder taste, use a different cooking oil.
3. Add the fish head pieces to the hot oil and sear them on both sides until they turn golden. Remove them from the pan and set them aside.
4. In the same pan, add more oil if needed, and then add chopped onions. Sauté the onions until they become soft and translucent.
5. Stir in the minced garlic and ginger, and cook for another minute until they release their aroma.
6. Add the chopped tomato and cook until the tomatoes turn soft and the oil starts to separate from the mixture.
7. Reduce the heat to low and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes, stirring constantly.
8. Drain the soaked masoor dal and add it to the pan. Stir well to coat the dal with the spices.
9. Add about 2 cups of water to the pan and bring it to a boil. Reduce the heat, cover the pan, and simmer until the dal is cooked and the water is absorbed.
10. Return the seared fish head pieces to the pan and gently mix them with the dal.
11. Garnish with fresh coriander leaves if desired.
12. Serve your healthier version of Macher Matha Diye Dal hot with steamed rice for a wholesome and delicious meal.
13. This healthier version of Macher Matha Diye Dal reduces the oil content and uses masoor dal, which is a good source of protein and fiber. Enjoy this unique Bengali dish with the rich flavors of fish head and lentils.