Maacher Muro Diye Dal

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Bengali Ranna (Recipe)

Shibani's� Kitchen

Maacher Muro Diye Dal
(Lentils with Fishhead))

Ingredients:

	200-250 grams of Mug Dal,washed.
	I Fishhead (from 1kg-1.5kg fish),washed in hot water and cut into half.
	1/3 cup of onion,chopped.
	1 tablespoon of ginger, grated.
	1 teaspoon of garlic, pasted.
	1 teaspoon of cumin seeds.
	2 teaspoons of turmeric powder.
	1-2 bayleaves.
	2-3 cm cinnamon.
	4-5 pieces of clove.
	1 green cardamom.
	1-2 dry red chilli.
	1 tablespoon of lemon juice.
	1/2 tablespoon of sugar.
	salt, to taste.
	oil.

Procedure:

	Boil the mug dal with salt,sugar and 1/2 teaspoon of turmeric.Set aside.
	Rub the fishhead halves with salt and rest of the turmeric and lemon juice.
	Deepfry the fishheads until dark brown.Set aside.
	In a saucepan, heat 3-4 tablespoons of oil and add the cumin seeds and redchilli.
	After a few seconds, add the rest of the spices and onion,ginger and garlic.
	Stirfry on medium heat until onion becomes light brown.
	Add the dal and let boil.
	Add the fried fishhead.After a few minute, when the fishheads become tender, break it into small pieces with the back of a ladle.
	Let boil and remove from heat.

	Carp,Rui or any other river fish is best for this recipe.But I often use Yellowtail.Use any fish of your choice.
	If Fishhead is sold undressed, be sure to take out the gills or the fish will taste bitter. Also clean the scales etc.
	The head is best to handle if you buy it dressed and cut into small(6-8) pieces.Head halves need a big pan for frying and l ots of oil too.

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