Vegan liver fry
Recipe type: side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Moong dal – ½ cup
  • Oil – 4 tbsp
  • Cumin seeds – ¼ tsp
  • Onion, medium, finely chopped – 1 no
  • Curry leaves – a sprig
  • Tomato, big, finely chopped – 1 no
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ to ½ tsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – ¼ tsp
  • Sakthi biriyani masala – ¼ tsp (optional)
  • Salt as required
  • Coconut milk – ½ cup
  • Black pepper powder – ¼ tsp
  • Cilantro, finely chopped – 1 tbsp
Instructions
  1. Soak moong dal over night. Drain the water and grind them in a blender into thick batter (idli batter consistency). Do not add too much water while grinding. Add quarter tsp of salt (or as required) to the batter and mix well.
  2. Pour the batter on idli plates with a small ladle and steam them for 15 minutes in a cooker.
  3. Meanwhile heat oil in a flat pan and add onions and curry leaves. Cook until onions turn translucent.
  4. Add tomatoes and cook until they become mushy. Meanwhile cut all the idlis i.e vegan liver into an inch cubes or to the desired size pieces.
  5. When the tomatoes are well cooked add all the masala powders (except pepper) and salt and mix well. Add in coconut milk and bring it to boil. It takes very few minutes.
  6. Now add the idli cubes to the gravy and mix well. Close the lid and cook for a minute - For those of you who wants the gravy consistency can stop here.
  7. Cook until the gravy is well absorbed and turns into a semi gravy. You will start noticing the oil in the sides of the pan.
  8. Add pepper powder and stir well. Cook until it forms into a nice dry fry. Garnish with cilantro on top and serve hot! 
Notes
1.This vegan liver fry tastes even more better when it comes to room temperature.
2.Please be careful not to add excess water while grinding the moong dal.
Recipe by MyEdibleCravings at http://myediblecravings.com/vegetarian-liver-fry/