A tart delicious dal with fresh cranberries
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
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.