Monday, May 14, 2012

Cranberry dal /pappu (lentils with cranberry)

I bought cranberries thinking they were cherries. When tasted they were so sour  which made it perfect for Dal. Their tangy flavor is an excellent combination. This another one in my series of experiments with local veggies.

Cranberries  : 1/2  cup , or more if you want  your dal to be sour
Green chillies :  3 or 4 cut length wise
curry leaves  a few (optional )
Cilantro  : handful  for garnish
Toor dal   1 cup




Seasoning
1 tsp oil /ghee  (ghee is best ,but if you want to go vegan ,use any vegetable oil/sesame oil)
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilli chopped
pinch of hinge

procedure:
1.Boil Dal in a cooker and keep aside.
2.. wash and drain cranberries
3.heat 1 tsp of oil  ,add cranberries ,green chillies
4. stir in between to prevent burning. add little water  if needed
5. cranberries will bome soft ,mash them with a spoon
6.. now add dal  (some water if its too thick )and keep on low heat
5.Prepare seasoning. for seasoning heat oil/ghee ,once its heated add urad ,mustered, cumin and red chillies.
once they splutter then add hinge.
add curry leaves to seasoning and pour this to dal.
6.Add cilantro

This goes very well with hot rice and a topped with a  tsp of ghee.



Variation : you can add 1/2 cup boiled spinach also to the dal.

Post a Comment