Toor dal/ Kandi pappu 1 cup
Cranberries 1 cup
Green chillies 6-8
Turmeric Powder a pinch
Salt to taste
Urad Dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves 4
Oil 1 tbsp
Method of preparation:
Wash toor dal thoroughly and cook in 2 cups of water for 2-3whistles in a pressure cooker.
Wash and chop hard end off the cranberry.
Then cut each cranberry into halves and keep aside.
Remove stems and slice green chillies into halves.
Heat oil in a pan, add urad dal, mustard seeds, cumin seeds, curry leaves and green chillies.
When seeds start to jump, add cranberries and a cup of water.
Bring to boil and cook for 2 minutes or until the cranberries are soft.
Then add cooked dal, turmeric powder, a cup of water and sufficient amount of salt.
Bring to a bubble and simmer for 2-4 minutes.
Serve hot with rice or roti.
Notes: Add garlic or asafoetida during talimpu if you have.