Directions

•  Make cranberry chutney. Take a saucepan and boil cranberries in adequate amount of water.
•  Add cumin powder, dry ginger powder, black pepper and red chilli powder. Cool it down and blend.
•  Boil potatoes and remove the skin. Cut it in rough dices.
•  Soak and boil green moong dal in a pressure cooker, once cool down keep it aside. Or, soak and hang green moong dal for a few days in muslin cloth to get sprouts.
•  Whisk curd with breakfast sugar.
•  On a serving platter arrange papdi as a base, and top it up with boiled diced potato, moong dal or moong dal sprouts, sweetened curd, mint chutney tamarind and cranberry chutney.
•  Garnish with cranberries and serve cold.

8 servings