Cranberry Rasam

Category: Lunch
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: For 3-4 persons 

Cranberry Rasam!

Ingredients:

• Toor Dhal - 1/4 cup
• Cranberry, fresh/frozen- 1/2 cup (Adjust as per the tanginess of tomato)
• Tomato, chopped - 1 no. 
  
• Garlic pods, crushed - 7-8
• Rasam powder - 2 tsp 
• Salt - to taste
• Water - as required
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds- 1/2 tsp
• Red chilly - 1 (to taste)
• Asafoetida (Hing) - a generous pinch
• Turmeric powder -1/4 tsp
• Curry leaves - few
• Coriander leaves - as required 

Method:

1. Pressure cook Toor Dhal with 1 cup of water, Turmeric, few drops of oil  and mash well (I usually pre soak dhal for at least 15 mins for easy cooking)
2. Heat oil in a pan, once it gets hot add the mustard seeds. When it splutters, add cumin seeds, red chilly, followed by curry leaves and asafoetida
   
3. Add the crushed garlic pods and chopped tomato pieces. Saute well till tomato turns mushy (It might takes around 3-4 mins)
   
4. Then add the cranberries and saute for another 3-5 mins till it gets cooked and become mushy
   
5. Now add the mashed dhal with required amount of water, required salt and Rasam powder and mix well
   
6. Keep the flame in medium and cover the pan with lid. Once it becomes frothy and started to boil, switch off the flame and garnish with coriander leaves
   
7. Make sure not to boil the rasam after adding dhal
8. Serve hot with Rice!