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+ servings

Cranberry Dal

A tart delicious dal with fresh cranberries
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


Cook Toor Dal

  • ¼ cup Toor Dal
  • ¾ cup of Water
  • Few drops of oil

Cranberry Dal

  • 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.


  • 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.
  • One can cook cranberries along with toor dal. I prefer adding berries after cooking the dal to retain the shape of the berries.