Macher Matha Diye Moong Dal

Fish is like a true gift God has given To any Bengali.
No marriage ceremony is complete with out a big Rui fish(read this in bold).There is a particular custom of sending gifts to a Bengali Bride and her near ones,as part of “Gaye Holod Er Totto”.This gift/gifts she takes on wedding day ,usually to mark the Vermillon ceremony ,in Hindi “Haldi rasam”,is improper if the correct size of Rui fish is not sent decorated along with the gifts.This custom is said to be very auspicious .Bridegroom’s family often take it as prestige issue also and sometimes even send fish weighing to 5-7 kgs.So fish is even part of every Bengali ceremony.
While we were grocery shopping , came across this huge 4 kgs of frozen Rui fish here, now back in home I have always asked my "machwala" (fisherman) to cut a portion of it and make edilble 4-5 pieces , quite a good composition for a family of 3.He would usuallay take out fish scales also , making my life easy.
I was little hesistant to buy such a big fish(storage and then again it’s frozen) and more the fish head as I know father-daughter duo wont touch the fish head.Anyways, this is what becomes tricky sometimes, what to cook something specially if you donot want to waste.
So decided to make moong dal with half of the fish head, while I ended up eating most of the fish head , father-daughter duo were happy to eat moong dal minus fish head.The other half portion got it’s way in Bandhakopi ‘r Torkari/Subzi.However taste wise frozen fish turn out to be winner and while I deep fried each fish pieces and fish head ,and then made shorshe rui also.If you want the recipe ,do let me know.
I was just so filled up after this heavy meal, and felt sleepy , took a long nap while father-daughter duo spent time playing Scrabble.

Now to the recipe
Moro diye Moonger dal( yellow lentils with fish head)
Fish head rui(Labeo rohita) preferably
1 cup moong dal
1 -2 tsp of turmeric powder+ some to marinate fish head
Salt as per taste
Little bit of sugar
2 -3 cloves(lobongo)
1 big cardamom(gota boro elaich)
1 inch cinnamon stick(dalchini)
1 tsp of powdered garam masala
2-3 tbs of oil/or 1-2 tbs of ghee
And now to the method

and Now To The Method

Marinate the fish head with turmeric powder and salt.Set aside in a separate dish.
Meanwhile roast the moong dal/yellow lentils over very low flame in a saucepan/kadahi.
Now wash throughly in water.Place a saucepan half filled with water over gas/stovetop.Add in roasted moong dal.
Clear the white froth that has started to form now.
Add in turmeric powder,salt ,sugarand the garam masala powder.Let it simmer at med-low.Usually it needs 10-15 mints to cook the dal.
It would be better if you can fry the fish head beforehand.Fry them in hot oil,be careful while frying the fish head.Better ,cover it properly with lid and do the process at med-low.Take out and break into edible pieces.Add this to simmering dal.
Tempering the dal
Heat up a saucepan,add oil and cumin seeds,bay leaf,cloves,cinnamon stick and cardamom.Fry for 1 mints.add this to the cooked moong dal.Cover the saucepan and turn off the stove-top.
Serve it with garam bhat ,shorshe Rui and Phulkopir Torakari.

Now to the Links of the week-Two very promising blogs from India.

A) This blog comes on my do visit list for the last two months now,wonder why I have missed it beforehand.This blog captures different aspects of Life and Travel.A Mumbaikar captures candid pics thro his camera, Go and see the world through his eyes.-----My Experiments with The Lens(http://shutterbugged.blogspot.com/) ....

B)If you think ,you can handle some witty and wise talks ,then go visit here---- Random Thoughts of a Frustrated Mind(http://unbound-forever.blogspot.com/). Am I seeing or rather reading in this case another Erratica er Bachi Karkaria in making, perhaps yes and I wish to see many good witty ,hilarious post minus some ** these words :)..All The Best Girlie..

There are many good blogs out there, which blog/blogs you like to read other than food blog, do let me know.Happy cooking Friends