A traditional Bengali delicacy where crispy fried fish head is cooked with shredded cabbage and potatoes in a medley of aromatic spices. This hearty, flavorful dish is a perfect companion to steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1.5 cup
505cal
26gprotein
29gcarbs
33g
Ingredients
500 g Rohu Fish Head (Cleaned and cut into 2-3 large pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Maasor Mur Di Bandhakobi, Steamed Basmati Rice and Dal Tadka
Aromatic and flavorful fish head with cabbage, served with fluffy rice and protein-packed dal. A true homestyle delight!
This assamese dish is perfect for lunch. With 1007.45 calories and 41.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Turmeric Powder (1/2 tsp for marination, 1 tsp for curry)
2 tsp Salt (1/2 tsp for marination, 1.5 tsp for curry, or to taste)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Bay Leaf
2 pcs Dried Red Chilli (Broken in half)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Sugar
1 tsp Garam Masala Powder
1 tbsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish Head
Thoroughly clean the fish head pieces and pat them completely dry with paper towels.
In a mixing bowl, combine the fish head pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder.
Rub the spices all over the pieces to ensure they are well-coated.
Let it marinate for 15 minutes at room temperature.
2
Fry the Fish Head
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is shimmering and slightly smoking.
Carefully slide the marinated fish head pieces into the hot oil. Be cautious of splattering.
Fry for 5-6 minutes on each side until they are a deep golden brown and very crispy.
Remove the fried pieces with a slotted spoon and place them on a plate. Once cool enough to handle, use a pestle or the back of a spoon to break them into smaller, bite-sized chunks.
3
Temper Spices and Sauté Aromatics
In the same pan, ensure you have about 3-4 tbsp of oil remaining (remove any excess). Reduce the heat to medium.
Add the panch phoron, bay leaves, and dried red chillies. Sauté for about 30-40 seconds until the spices crackle and release their aroma.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they become soft and light golden brown.
Add the ginger and garlic pastes. Cook for another 1-2 minutes until their raw smell disappears.
4
Cook the Masala and Potatoes
Add the cubed potatoes to the pan and sauté for 3-4 minutes.
Add the chopped tomatoes, followed by the remaining 1.5 tsp salt, 1 tsp turmeric powder, red chilli powder, cumin powder, and coriander powder.
Mix everything well and cook for 6-8 minutes, stirring occasionally. The tomatoes should break down and the oil should start to separate from the masala. Add a splash of water if it starts to stick.
5
Cook the Cabbage
Add the shredded cabbage and slit green chillies to the kadai. If the pan is full, add the cabbage in batches, waiting for it to wilt slightly before adding more.
Stir thoroughly to coat the cabbage with the spice mixture.
Cover the pan with a lid and cook on low heat for 15-20 minutes. The cabbage will release its own water and cook down significantly. Stir every 5 minutes to prevent it from sticking to the bottom.
6
Combine, Finish, and Serve
Once the cabbage is tender and the potatoes are fully cooked, add the broken fried fish head pieces and the sugar.
Gently mix to combine everything without mashing the vegetables.
Cover and let it simmer on low heat for another 5-7 minutes, allowing the flavors of the fish head to infuse into the curry.
Turn off the heat. Sprinkle the garam masala powder and drizzle with ghee (if using). Give it a final gentle stir.
Garnish with freshly chopped coriander leaves. Let the dish rest for 5 minutes before serving hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
