Wash both the dals and keep them along with washed rice in a colander to drain out the water.

Heat 1 1/2 tablespoons of oil on high flame. Lower the flame to medium and season the oil with cumin seeds, cinnamom, 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 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 tablespoons of oil in a stainless steel dekchi, put in the sliced onions and fry to a deep golden colour. So that they become crisp also. 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, chilly, 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 cook.

When the liver is cooked to the desired tenderness, pour the tamrind pulp and fry till almost dry. Remove from fire.

In a beautifully designed 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.