Machh'er matha diye bhaja moog'er dal: In the hierarchy of dals, this dal with fish head occupies the highest pedestal in Bengali cuisine. If you are trying to impress your guests, this is the dal to make. That is why this dal finds place in wedding lunches, first rice ceremonies, or anytime you invite guests over for an afternoon feast. To make this dal you need the freshest fish head you can find, and guess what is the best way to ensure the fish head is fresh? You buy a live fish! You could use any large freshwater fish head for this, but the Bengali favourite is the head of a large katla fish—a delicious freshwater carp. This is commonly served with a bhaja (any fried dish) such as beguni (video link below) or jhuri alu bhaja (video link below). If you are buying good quality fresh fish and not eating the head, you are missing out.
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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/ma....chher-matha-diye-moo
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🎥 RELATED VIDEOS
🎬 Beguni: https://youtu.be/4W9JPLkiwS4
🎬 Jhuri alu bhaja: https://youtu.be/HJOm7zMTRX0
🎬 Bengali garam moshla: https://youtu.be/GqlDz7dQMA0
🎬 Plain Masur Dal: https://youtu.be/BI1v4Y8Td_M

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