Mooror Dal: Bengali Fish Head and Chana Dal Curry
35 minutes
1006 reads
About Mooror Dal: Bengali Fish Head and Chana Dal Curry
Discover the rare delicacy of Mooror Dal, a traditional Bengali fish head curry. This nearly forgotten recipe showcases the resourceful and bold flavors of Bangladeshi cuisine, combining tender fish head with hearty chana dal (split chickpeas).
Unlike common fish curries, Mooror Dal uses the entire fish head, transforming it into a surprisingly flavorful and comforting dish. The rich blend of aromatic spices, including onion, garlic, and ginger pastes, creates a depth of taste that will tantalize your taste buds.
This recipe is perfect for a special lunch or dinner, offering a unique culinary adventure that's both satisfying and memorable. Prepare to be amazed by the juicy fish head and the hearty, flavorful dal!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Fish and Lentils
Aromatics and Spices
- 1 medium Onion finely chopped or pureed
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1 tbsp Chili Paste lal mirch; adjust to your spice preference, red
- 1 tbsp Turmeric haldi
- 1 tsp Cumin jeera; can use whole or ground
- 2 tbsp Coriander dhania; can use whole or ground
- 1/2 cup Tomato Paste
- 1 tsp Garam Masala
Other Ingredients
- 2 tbsp Mustard Oil or vegetable oil
- 2 tbsp Clarified Butter for added richness, optional
- 2 leaves Bay Leaf
- 2 Chili adjust to your spice preference, dried, lal mirch; whole, red
- 3 Cinnamon Stick green cardamom and black cardamom pods, with 3-4 cloves
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander for garnish
- Water Water as needed for cooking the dal
Instructions
Prepare the Chana Dal
- Rinse the chana dal and pressure cook until soft with about 1 cup of water for 6-7 whistles.
Prepare the Fish Heads
- Marinate the fish heads with 1 tsp salt and 1/2 tsp turmeric powder for at least 15 minutes.
- Heat mustard oil in a pan and fry the marinated fish heads until golden brown on both sides. Set aside.
Sauté the Aromatics
- Heat the remaining mustard oil in a large pan or pot. Add the bay leaves, dried red chilies, and cumin seeds. Sauté until fragrant.
- Add the chopped onions and sauté until softened. Stir in the ginger-garlic paste and red chili paste, and cook for about a minute more.
- Now add the cumin powder, coriander powder, and tomato paste. Cook until the oil separates, about 5-7 minutes.
Combine and Simmer
- Add the cooked chana dal to the pan. Stir well to combine. Add enough water to create a desired consistency. Bring to a simmer.
- Gently add the fried fish heads to the dal. Cook for 2-3 minutes, being careful not to break the fish.
Finish and Serve
- Stir in the ghee, garam masala, and salt. Adjust seasoning as needed.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice. Enjoy the juicy fish head!
Recipe Notes
Expert Tips for the Perfect Mooror Dal
- For an even richer flavor, use a mix of spices - consider adding a pinch of fenugreek seeds, or a few cardamom pods while sautéing the aromatics.
- If using whole spices instead of powder, lightly crush them before adding to enhance their aroma.
- Don't overcook the fish heads; they should be tender but not falling apart. Adjust cooking time based on the size of the fish heads.
- For a spicier version, add more red chili paste or a few sliced green chilies along with the aromatics.
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Recipe Nutrition
Calories: 365kcalCarbohydrates: 42gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mgFiber: 10gSugar: 4g
Geeta Biswas
Articles: 919
4 Comments
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This looks so inviting! I’m eager to try it.
I’m thrilled to try this recipe!
Absolutely fantastic! Thanks for the recipe.
This looks so appealing! Thanks for sharing.