Description
Muri Ghonto (মুড়িঘণ্ট) is a traditional Bengali dish made with fish head, roasted moong dal, aromatic spices, and a little patience. Rich, comforting, and full of flavour, it's one of those classic Bengali recipes that tastes incredible with a plate of hot steamed rice.
The secret to a delicious Muri Ghonto starts with properly cleaning the fish head, gently roasting the moong dal to bring out its nutty aroma, and slowly cooking everything together until the spices coat every piece beautifully. The fish head adds richness to the dish, while the moong dal stays tender without turning mushy.
In today's recipe, we're sharing our easy, homestyle Muri Ghonto with tips to reduce unwanted fishy smells and achieve that perfect makha makha texture. No complicated techniques, just simple ingredients and traditional Bengali flavours.
## Muri Ghonto Recipe (মুড়িঘণ্ট)
**Ingredients:**
- 1–2 fish heads, cut into medium-sized pieces
- 1½ cups moong dal (yellow split mung beans)
- 1–2 tbsp atta (whole wheat flour), for cleaning
- Chopped onions, as needed
- Ginger paste
- Garlic paste
- 1 medium tomato, chopped
- Whole garam masala (cinnamon, cardamom, cloves)
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Green chilies
- Roasted cumin powder
- Salt, to taste
- Oil, as needed
- Approximately 4 cups hot water
- Fresh coriander leaves
- Ghee (optional)
- Lemon leaves (optional)
- Beresta or crispy fried onions (optional)
## Instructions
**1. Clean the fish head:** Remove the gills and thoroughly clean the fish head. Rub with 1–2 tbsp atta and wash 2–3 times with fresh water. Drain well, season with salt and turmeric, and set aside.
**2. Roast the moong dal:** Dry roast 1½ cups moong dal over medium-low heat for about 4 minutes until fragrant. Avoid over-roasting. Wash and soak in water.
**3. Lightly fry the fish:** Heat some oil in a pan and lightly fry the fish head pieces. Remove and set aside. No need to fry until crispy.
**4. Prepare the masala:** In the same oil, add whole garam masala, chopped onions and a pinch of salt. Fry until lightly golden. Reduce the heat, add ginger and garlic paste, and cook for 30–40 seconds. Add turmeric and red chili powder, followed by a splash of water, coriander powder and cumin powder. Cook until fragrant.
**5. Cook the tomato:** Add chopped tomato and a little salt. Mix well, add about ¼ cup water, cover and cook over low heat for 4 minutes. Uncover and continue cooking until the oil begins to separate.
**6. Add fish and dal:** Gently mix the fried fish head with the masala for 2–3 minutes. Add the soaked and drained moong dal, approximately 4 cups hot water, and salt to taste.
**7. Simmer:** Cover and cook over low heat until the dal is tender but still holds its shape. Avoid overcooking, as we want the dal to retain some texture.
**8. Finish:** Add green chilies and a generous sprinkle of roasted cumin powder. Simmer for another 3–4 minutes. Finish with chopped coriander leaves, optional lemon leaves, a little ghee, and crispy fried onions.
Serve with hot steamed rice and enjoy!
**Tips for the Best Muri Ghonto:**
- Remove the fish gills completely and clean the head thoroughly to help reduce unwanted fishy smells.
- Roast the moong dal gently to develop its naturally nutty aroma.
- Lightly fry the fish head rather than making it crispy.
- Don't overcook the dal. The grains should remain visible, giving the dish its signature texture.
- Finish with freshly roasted cumin powder for an extra layer of aroma.
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