Sesame oil brings out the flavors in this dish, and if possible try to use the same. Peanuts or pecans are my favorite in this recipe. For a variation, broken wheat can also be used instead of rice. When the rice and dal sits in the colander, pulse the cranberries and prep the ginger and Thai chili. This way it is easier to cook the dish quicker. There is more inactive cooking time, and hence it is easier to fix a salad while this cooks. In about 35 minutes, this will be ready at the table for the whole family to enjoy. This can be served as such. There is no need for an accompaniment, but a papad would be great. I like to serve these with spicy sweet potatoes and make a wonderful meal with the seasonal produce.
Here are some delicious cranberry recipes from the blog.
After 7 to eight minutes, the rice and dal would have absorbed most of the liquid. Lower the flame, cover, and cook for 10 minutes.
Monday’s Cranberry Recipes
- Cranberry Cornbread Muffins from Cheese Curd In Paradise
- Cranberry Cordial from Palatable Pastime
- Cranberry Martini from Art of Natural Living
- Cranberry Pulipongal from Magical Ingredients
- Cranberry Sauce with Bourbon and Orange from Hezzi-D's Books and Cooks
- Fall Harvest Bread from A Day in the Life on the Farm
- Holiday Baked Brie from A Kitchen Hoor's Adventures
- Rye Cranberry Chocolate Chunk Cookies from Karen's Kitchen Stories
- Skillet Cranberry Sauce with Port from Shockingly Delicious
- White Chocolate Glazed Cranberry Orange Scones from The Spiffy Cookie