Ayurvedic Recipe · Cranberry · Dhal · Recipe without Onion/ Garlic · Side Dish · side dish for idli/ Dosai · Toor Dhal

Cranberry Dhal Tadka | Flavorful side-dish recipe


Cranberry Dal Tadka
Cranberry Dhal Tadka

Choose organic ingredients whenever possible.

Serves: 2

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Toor Dhal or Split Mung Dhal – 1/2 cup
  • Turmeric powder – 1/8 tsp
  • Asafoetida – a pinch
  • Ghee – 2 tsp
  • Salt – to taste

For Seasoning(Crush the ingredients roughly – preferably using Mortar & Pestle):


  • Fresh Cranberries – 1/4 cup
  • Clove – 1
  • Fennel seeds – 1/4 tsp
  • Cilantro – about 10 sprigs (roughly chop to crush easily)
  • Curry Leaves – 10
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Black Pepper – 1/2 tsp


Get started:

  • Dry roast the lentil, rinse it well and soak for at-least 6 hrs.
  • Boil the lentil with little turmeric & salt until mushy.
  • Heat ghee in a saucepan and add the roughly crushed seasoning ingredients and saute for 3 minutes in medium flame. (Add little water to avoid sticking to the bottom).
  • Add the seasoning mixture to the dhal and mix well.
  • Cook the dhal covered on low flame for 2 minutes.

Healthy and tasty Dhal is Ready! Serve warm with plain rice/ roti/ paratha/ idli or dosai.


  • Dry roasting and soaking the lentils helps in better digestion.
  • Toor dhal pacifies Vata and Kapha but aggravates Pitta. Mung dhal is Tridoshic(in moderation for Kapha). So choose the lentil according to your body type.


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