Masoor dal / red lentils are cooked in water till soft but not mushy. Fresh cranberries are washed and chopped up. Cranberries are cooked along with the masoor dal and finished with spices. Serve cranberry masoor dal with steamed rice or with roti.
Makes: around 4 Servings of Cranberry Masoor Dal.
Red Lentils / Masoor Dal 1 1/2 Cups
Fresh Cranberries 1 – 1 1/4 Cups
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Wash and roughly chop the fresh cranberries.
Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for good 15 minutes or until dal is just translucent.
Add the chopped cranberries, half of sliced green chiles, turmeric powder and salt.
Boil for few more minutes or until cranberries are soft.
Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and sliced garlic.
Fry till garlic turns light golden brown.
Remove from heat and add to the above pot with cranberry dal.
Boil the cranberry dal for a minute and remove from heat.
Serve cranberry masoor dal with steamed rice or with roti.
Notes: Make sure cranberries are cooked well before removing from heat.
Suggestions: If cranberries are not cooked well, put it back on heat and cook till done.
Variations: Add a pinch of garam masala once the garlic is cooked. You can also boil cranberries separately and add to the boiled red lentils if you wish.
Other Names: Cranberry Masoor Dal.