Liver With Lentils And Rice

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Penne Pasta with Meat, Easy Tuna Salad Wrap

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4

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.