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
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
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
Pour 1 cup of warm water, power the fire and cover the dekchi.
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