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