{"id":1272,"date":"2009-01-06T16:41:03","date_gmt":"2009-01-06T21:41:03","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2009\/01\/06\/cranberry-dal\/"},"modified":"2009-01-08T10:50:20","modified_gmt":"2009-01-08T15:50:20","slug":"cranberry-dal","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2009\/01\/06\/cranberry-dal\/","title":{"rendered":"Cranberry Dal"},"content":{"rendered":"

“Jam, jelly, or marmalade?”<\/p>\n

“No sugar, please.”<\/p>\n

“How about pairing with dal?”<\/p>\n

“Hmm… I need change. Ok. Let’s try that” said the cranberry.<\/p>\n

Cranberries, toor dal, green chillies and onion – pressure-cooked together, and flavored with tadka seasoning. <\/p>\n

“So, how was the experience?”<\/p>\n

“I was skeptical about this idea. But change is good. Toor dal is my new dosth<\/em>. Alvida<\/em> to the clingy sugar” beamed the cranberry.<\/p>\n

Just because cranberries are tart, we tend to suffocate them and us by adding bucket loads of sugar for any cranberry preparation. But cranberries are versatile. I found out by trying out this dal recipe. It’s definitely a different taste but a decent one. Give it a try.<\/p>\n

\"Cranberries
\nCranberries and Toor Dal<\/small><\/center><\/p>\n

Cranberry Dal:<\/strong>
\n(For two or four, for two to one meal)<\/small><\/p>\n

Toor dal – 3\/4 cup
\nFresh cranberries – 1\/2 cup, about 20 to 25 berries
\nRed onion, cut pieces – 1\/2 cup
\nGreen chillies – 10 (small, Indian variety), cut to small pieces<\/p>\n

Take them all in a pressure cooker. Add a quarter teaspoon of turmeric and three cups of water. Mix. Close the lid and cook until the dal cooks to soft, mushy stage. <\/p>\n

Remove the lid. Add about half teaspoon of salt to the cooked dal. With a whisk or masher, mash the dal to smooth consistency.<\/p>\n

Heat a teaspoon of oil or ghee in a small pan. Do the tadka<\/a> and add it to the dal.<\/p>\n

Enjoy the cranberry dal with rice, chapati or bread.<\/p>\n

\"Cranberry
\nCranberry Dal with Bread ~ for Lunch Today<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

“Jam, jelly, or marmalade?” “No sugar, please.” “How about pairing with dal?” “Hmm… I need change. Ok. Let’s try that” said the cranberry. Cranberries, toor dal, green chillies and onion – pressure-cooked together, and flavored with tadka seasoning. “So, how was the experience?” “I was skeptical about this idea. But change is good. Toor dal […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85,8],"tags":[],"class_list":["post-1272","post","type-post","status-publish","format-standard","hentry","category-cranberries-2","category-toor-dal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1272"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1272\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}