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Cranberry Dal

• Toor dal/ Kandi pappu 1 cup
  
• Cranberries 1 cup
  
• Green chillies 6-8
  
• Turmeric Powder a pinch
  
• Salt to taste
• Urad Dal 1 tsp
  
• Mustard seeds 1/2 tsp
  
• Cumin seeds 1/2 tsp
  
• Curry leaves 4
  
• Oil 1 tbsp

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.