Cranberry dal is a tart and delicious side dish for rice and Indian flatbreads.
Easy Dinner Dishes
Theme for this week is easy dinner dishes. Quick and easy dinner recipes come in handy on busy weeknights and specially on hectic days. This week I have some delicious dinner recipes and all three recipes; cranberry dal, vankaya masala koora and 3 ingredient sauteed English peas are side dishes.
When I signing up for this month’s BM, I held back on some recipes which I initially planned for last month’s side dishes theme. I am glad I did as I could not cook anything since the last recipe post, which was dondakaya koora.
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What is Cranberry Dal?
Cranberry pappu is an easy recipe prepared just like any other dal. Cook dal, add cranberries, cook until berries are soft and then temper it. Hot Cranberry pappu is a great side dish for any Indian flatbread and rice. This pappu is part of the thali from last month, using leftover cranberries from cranberry Christmas cake.
- Toor dal
- Fresh cranberries or frozen fresh cranberries.
- Onion, green chilies, garlic, curry leaves and tempering ingredients.
- Cook dal.
- Add cranberries and cook until berries or mushy or pressure cook for 1-2 whistles until berries are soft. do not overcook berries.
- Prepare tempering and pour over dal.
Which Lentils to use?
Indian dal is prepared with variety of lentils. Recipe calls for toor but moong, masoor and chana dal will work as well. However, toor and moong are preferred dals at home.
Fresh or Frozen Cranberries
Fresh and frozen cranberries work well in this recipe. Do not use dried cranberries as these berries are sweetened and give a sweet taste to the dal.
Recipes with Fresh Cranberries
If you like to cook with fresh cranberries, here are some recipes ideas to consider. Indian recipes are cranberry pulihora and cranberry pachadi, and delicious bakes include Christmas cake and fresh cranberry pecan brownies.
- Pressure Cooker
- Saucepan or frying pan for tempering
Cook Toor Dal
- ¼ cup Toor Dal
- ¾ cup of Water
- Few drops of oil
- ¼ cup Fresh Cranberries
- ¾ cup Water
- 1 tbsp Oil
- ½ tsp Cumin Seeds
- ¼ tsp Mustard Seeds
- 4 Curry Leaves
- ½ small Onion chopped
- 2-3 small Green Chilies
- 1 tbsp crushed Garlic
- ¼ tsp Turmeric Powder
- ¾ – 1 tsp Salt
- ¼ tsp Chili Powder
Cook Toor Dal
- Wash dal, add all the ingredients listed under ‘Cook Toor Dal’.
- Cook dal in a pressure cooker or in Instant Pot. In pressure cooker, cook for 7 hisses or whistles and then 5 minutes on low. In IP, 8 minutes on manual/pressure cook mode and natural pressure release.
- This batch of toor dal took longer to cook, hence cook toor dal as you normally do.
- Once pressure subsides, add cranberries, water to cooked dal and cook for 5-10 minutes or until berries are soft. Alternatively, pressure cook for one or two whistles.
- Heat oil in a saucepan, add mustard seeds, cumin and curry leaves.
- When seeds pop, add onions, green chilies and saute until onions are soft.
- Add garlic and let roast for few seconds.
- Throw in salt, chili powder and turmeric. Mix well.
- Pour the tempering over cooked dal, cover and let boil for few minutes.
- Taste and adjust the seasoning.
- Garnish with cilantro and serve.
- Quantity of berries depends on how tart the berries are.
- For a variation use moong dal.
- You can cook cranberries along with toor dal. I prefer adding berries after cooking the dal to retain the shape of the berries.
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