Ingredients

• 1- whole fresh liver
• 1/4 cup- each of moong and gram dal
• 1/2 cup -basmati rice, washed clean
• 2- medium onions, thinly sliced
• 1 -onion small, chopped finely
• 1 -medium carrot, thinly sliced
• 1 tsp- chilli powder
• 1/4 tsp -turmeric powder
• 1/2 tsp -pepper
• 2 tsps- coriander powder
• 1.5 tsp- finely ground ginger
• 1 tbsp finely ground garlic
• 1/4 cup- thick tamarind pulp
• 1 tsp -cumin seeds
• 6 -cloves
• 1- inch stick cinnamon
• 4 -white cardamoms
• 1 -bay leaf
• 3.5 tbsps -oil,
• salt
• 1 tbsp- mint leaves chopped

How to Make Liver With Lentils And Rice

• Wash both the dals and keep them along with washed rice in a colander to drain out the water.
• Heat 1.5 tbsps of oil on high flame.
• Lower the flame to medium and season the oil with cumin seeds, cinnamon, cloves, cardamoms and bay leaf.
• Stir for a while and put in the dals and rice.
• Fry for 2-3 minutes and add the finely chopped onion, sliced carrots pepper and salt.
• Fry for a while and pour 2 cups of hot water.
• When it starts bubbling, make the fire medium.
• Cover the pan and let cook.
• There should be just a hint of moisture in the mixture when it is cooked to the desired tenderness.
• Cut the liver into medium-size pieces and wash them thoroughly well with water.
• Heat 2 tbsps of oil in a stainless steel dekchi, put in the sliced onions and fry to a deep golden color.
• Take them out by pressing them in between two flat perforated spoons.
• Keep aside.
• In the same oil put in the liver pieces and fry briskly.
• When the liquid almost dries up, add ground ginger and garlic, chilli, coriander and turmeric powders and enough salt.
• Fry for a few minutes.
• Pour 1 cup of warm water, lower the fire and cover the dekchi.
• Let it to cook.
• When the liver is cooked to the desired tenderness, pour the tamarind pulp and fry till almost dry.
• Remove from fire.
• In a serving dish, spread the rice-dal mixture in a thick layer.
• Make a hollow in the middle and put the ready liver in it.
• Garnish with fried onions and mint leaves.
• Serve hot.