Pineapple Rasam

How to Prepare

1. Cook 1 cup of toor dal with 3 cups of water and a pinch of turmeric in a pressure cooker for 3 whistles or until soft. Mash it well and set aside.
2. In a blender, grind 2 medium tomatoes
3. 1 cup pineapple chunks
4. 1 green chili, and a small piece of ginger into a smooth paste.
5. In a large pot, add the ground paste
6. 4 cups of water
7. 2 tablespoons of rasam powder
8. 1 teaspoon of turmeric powder, and salt to taste. Bring to a boil.
9. Add the mashed toor dal to the pot and mix well. Adjust consistency by adding more water if needed (should be thin like a soup).
10. Simmer for 10 minutes on low heat, stirring occasionally. Add 1 teaspoon of jaggery and mix well.
11. In a small frying pan, heat 2 tablespoons of ghee. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of cumin seeds
12. 2 dried red chilies, a pinch of asafoetida, and a few curry leaves. Fry for a few seconds.
13. Pour the tempering into the rasam and mix well. Turn off the heat.
14. Garnish with 4 tablespoons of chopped coriander leaves and serve hot with rice or as a soup.