Tag Archives: Cranberry

Cranberry Masoor Dal

23 Nov

cranberry_masoor_dal
Cranberry Masoor Dal.

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.

Ingredients:

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

Talimpu:

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.

Cranberry Coconut Chutney

8 Dec

cranberry_chutney

Ingredients:

Fresh Cranberries 1/2 cup
Fresh / Frozen Grated Coconut 1 1/2 cup
Fresh Green Chiles 2
Salt to taste

Talimpu:

Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 6
Oil 1 tsp

Method of preparation:

Wash and roughly chop cranberries.
Remove stems, wash and roughly chop green chiles.
Coarsely grind chopped cranberries, grated coconut, green chiles and salt.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above bowl.
Mix thoroughly and adjust the seasoning if required.
Serve with steamed rice and a dollop of ghee.

Notes: Adjust the cranberries according to the sourness required.

Cranberry Pickle

19 Dec

cranberry_pickle

Ingredients:

Cranberries 1/2 cup
Mustard seeds 1 tsp
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3-5 tbsps

Method of preparation:

Heat pan on medium low, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder.

Wash and pat dry cranberries.
Chop them into quarters after removing any hard ends.

In a mixing bowl, add chopped cranberries, red chilli powder, turmeric powder and salt.

Heat oil in a wok on medium low, add mustard seeds and let them crackle.
Then add fenugreek seeds powder and remove from heat.
Cool the oil to room temperature and pour into cranberries mixture.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly…

Notes: Store tight and refrigerate.

Cranberry Dal

14 Dec

cranberry_dal
Cranberry Pappu

Ingredients:

Toor dal/ Kandi pappu 1 cup
Cranberries 1 cup
Green chillies 6-8
Turmeric Powder a pinch
Salt to taste

Talimpu:

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.