Cranberry dal

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.

Fresh cranberries can be frozen at home and will keep up to 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. Cranberry dal is nice and tangy. You can use either toor dal or masoor dal.

Toor dal and masoor dal:                                                               Fresh cranberries:















Cooked dal:

Cranberries cut in half:

Ingredients:

•      1 cup toor dal or masoor dal
•      1/3 cup cranberries cut in half
•      2 or 3 green chiles
•      Salt to taste
•      1/4 tsp. turmeric powder
•      Chopped cilantro for garnish

Seasoning:

•      1 or 2 tsp. oil
•      1 tsp. mustard seeds
•      1 tsp. jeera
•      A pinch hing (asafetida)

Directions:

 

1.      Cook dal in a pressure cooker.
2.      Heat oil in a deep pan.
3.      Add mustard seeds and jeera.
4.      When mustard seeds splutter, add hing.
5.      Pour a little water and add cranberries.
6.     After 2 or 3 minutes, add cooked dal and green chiles.
7.     Let the dal cook for a few minutes.
8.     Transfer to serving dish and garnish with cilantro.