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

Method:

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

Recipe courtesy of Sify Bawarchi