Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

A traditional Maharashtrian/ Konkan dish made with ridge gourd and channa dal cooked in s...

Mattar Paneer is a delicious slightly sweet and spicy North Indian saucy dish consisting ...

Tender tamarind leaves is known as Chinta kaya in Andhra Pradesh and the combination of s...

This drumstick curry or moringa pod curry is a vegan goan gravy curry recipe with coconut...

A very healthy dal with three kinds of dal’s with lots of proteins and vitamins. Best eat...

Cranberry-spinach Dal Pappu Recipe, How To Make Cranberry-spinach Dal Pappu Recipe

Name: Cranberry-Spinach Dal pappu
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

This unique canberry spinach dal is tangy and tasty dish you should definitely try.

About Recipe

How to make Cranberry-Spinach Dal pappu

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Cranberry

Servings : 4 persons
Published date : November 26, 2016

Ingredients used in Cranberry-Spinach Dal pappu
• Cranberries - 3/4th cup.
• Toor dal - 1 cup.
• Red chilies - (2-3) numbers.
• Cumin seeds - 1/2 tea spoon.
• Green chilies (chopped) - 2 numbers.
• Onion (chopped) - 2 tablespoons.
• Coriander powder - 1/2 tea spoon.
• Turmeric powder - pinch.
• Spinach (chopped) - 2 bunch.
• Curry leaves - 3 springs.
• Garlic (crushed) - (5-6) cup.
• Mustard seeds - 1/2 tea spoon.
• Salt - 1 tea spoon.
• Oil/ghee - 1(1/2) tea spoon.
• Water - (5-6) cup.
Method:
Dry roast the toor dal and soak for 30minutes. Take around 4-5 cups of water in a thick bottomed bowl and bring it to boil. Now add the soaked toor dal in it, bring it to boil and cook with closed lid on low flame until 90 %cooked. Then add chopped onions, green chillies, turmeric, washed cranberries on top of the dal and cook until cranberries are cooked.Add some more water if needed. Finally add chopped spinach and let it cook for 5 more minutes. Add salt, coriander powder to the same pan, mix well and mash well. For tempering: Heat oil/ghee in another pan, add mustard seeds, crushed garlic, curry leaves, red chilies and cumin seeds, saute it. Once done, add the cooked dal to the tadka pan then immediately cover the lid and let it stand for 5-10minutes. Mix well and then serve with rice/roti.