Cook rice, make sure that the grains are separate and not mushy. Remove the rice into a large mixing bowl and set aside to cool.
Heat 2tbsp oil in a saute pan; add chana dal, urad dal and peanuts. Once the dals start to turn golden, add mustard seeds and once the seeds start to splutter, add dry red chili and asafoetida.
Next add green chilies, ginger and curry leaves. Fry for 1 minute.
Next add the chopped cranberries, turmeric and ground fenugreek. Cook covered until cranberries are cooked and turn almost mushy.
Add the cranberry mixture and salt to the cooled rice. Gently mix to combine, make sure not to break the rice.