Pineapple Rasam

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

Pineapple Rasam

Ingredients:

• Toor Dhal - 3 tbsp
• Pineapple, finely chopped - 1/2 cup
• Pineapple, pureed - 1/2 cup
• Tomato, finely chopped - 1 no
• Tomato, crushed - 1 no
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Coriander leaves - for granishing
• Oil - 2 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Split Urad dhal - 1/2 tsp
• Curry leaves - few
• Red chilli - 1 no 
• Asafoetida - a pinch
• Water - as required

To grind coarsely:

• Pepper - 1 tsp
• Cumin Seeds - 1 tsp
• Green Chilly - 1 no

Method:

1. Pressure cook Toor Dhal with required water, Turmeric, few drops of oil  and mash well (I usually pre soak dhal for at least 15 mins for easy cooking)
   
   
   
2. Coarsely grind the pepper. cumin seeds and green chilly and keep it aside
3. In a vessel, add the crushed tomato, required salt, pinch of turmeric and around 1 1/2 cups of water; mix well and bring to boil
   
4. Chop the tomato and pineapple and extract pineapple juice/puree
   
5. Once the water starts to boil, add the pineapple juice and the coarsely ground mixture, allow to boil for few mins 
   
6. Meanwhile, heat oil in a pan, once it gets hot add the mustard seeds. When it splutters, add cumin seeds, urad dhal, red chilly, followed by curry leaves and asafoetida
   
7. Add the finely chopped tomato followed by pineapple pieces and saute till the raw smell of the tomato goes off
   
8. Then add the boiling mixture into the the pan and bring to boil
   
9. Now add the cooked dhal, required water and adjust salt; Mix well 
   
10. 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 
    
11. Make sure not to boil the rasam after adding dhal
12. Serve hot with Rice or even as a soup!