Wednesday, December 24, 2014

Liver fry with lentils

‘When you look at your mother, you are looking at the purest love.’ She makes endless efforts to make her children’s happy and what she expects in return is nothing. Entire credit of this recipe goes to her. Chicken liver is cut into small pieces and stir fried with chickpeas (split) with mild spices to make an excellent starter for holiday’s lunch menu. It may also be served as sides or with chapathi.


150 gm split chickpeas/Chana dal(split)/lentils
200 gm chicken liver, cut into cubes
2 tbsp oil
1 medium onion, finely chopped
1 tsp red chilli powder
½ tsp coriander powder
2 tbsp chopped cilantro (optional)
4 tbsp gated coconut
Salt to taste


Step 1: Wash, soak lentils for 3 hours and drain out the excess water.

Step 2: Heat oil in a pan, add onion, liver and sauté for 2 minutes in medium heat. In low heat add lentils and sauté for 3-4 minutes.

Step 3: Add chili powder, coriander powder, 1 cup of water, salt and cover the lid and cook for 8 minutes or until lentils are soft. Add coconut, cilantro and stir fry for 2-3 minutes (until water is drained)