Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cranberry Dal

“Jam, jelly, or marmalade?”

“No sugar, please.”

“How about pairing with dal?”

“Hmm… I need change. Ok. Let’s try that” said the cranberry.

Cranberries, toor dal, green chillies and onion - pressure-cooked together, and flavored with tadka seasoning.

“So, how was the experience?”

“I was skeptical about this idea. But change is good. Toor dal is my new dosth. Alvida to the clingy sugar” beamed the cranberry.

Just because cranberries are tart, we tend to suffocate them and us by adding bucket loads of sugar for any cranberry preparation. But cranberries are versatile. I found out by trying out this dal recipe. It’s definitely a different taste but a decent one. Give it a try.

Cranberries and Toordal
Cranberries and Toor Dal

Cranberry Dal:
(For two or four, for two to one meal)

Toor dal - 3/4 cup
Fresh cranberries - 1/2 cup, about 20 to 25 berries
Red onion, cut pieces - 1/2 cup
Green chillies - 10 (small, Indian variety), cut to small pieces

Take them all in a pressure cooker. Add a quarter teaspoon of turmeric and three cups of water. Mix. Close the lid and cook until the dal cooks to soft, mushy stage.

Remove the lid. Add about half teaspoon of salt to the cooked dal. With a whisk or masher, mash the dal to smooth consistency.

Heat a teaspoon of oil or ghee in a small pan. Do the tadka and add it to the dal.

Enjoy the cranberry dal with rice, chapati or bread.

Cranberry Dal with Bread
Cranberry Dal with Bread ~ for Lunch Today

Posted by Indira©Copyrighted in Toor Dal, Cranberries (Tuesday January 6, 2009 at 4:41 pm- permalink)
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