Plain Liver with Lentils and Rice

Recipe by
Total Time:
1 hour
Serves:2
Rated 4 based on 100 votes
4
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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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 tsps 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 to taste
  • 1 tbsp Mint leaves, chopped

How to Make Plain 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 to taste.
  • Fry for a while and pour 2 cups of hot water.
  • When it starts bubbling, make the fire medium.
  • Cover the pan and let it 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 with water.
  • Heat 2 tbsps of oil in a stainless steel dekchi, put in the sliced onions and fry to a deep golden color so that they become crisp.
  • 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, power the fire and cover the dekchi.
  • Let it 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 liver in it.
  • Garnish with fried onions and mint leaves and serve hot.