Pineapple Rasam

Ingredients

• 1 cup split pigeon pea (toor dal/arhar dal)
• 2 cups fresh pineapple, peeled and chopped
• 2 teaspoons rasam powder
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1 teaspoon tamarind pulp
• 1 teaspoon jaggery (gur)
• 6-7 cups water
• For the seasoning
• 1/2 teaspoon mustard seeds
• 10-12 curry leaves
• 1 whole dry red chilli
• 1 tablespoon oil

Method

1. Pressure-cook the dal with 2 cups of water. When cooked mash the dal and keep aside.
2. Blend 1 cup of pineapple pieces in a blender. Keep aside.
3. For the seasoning, heat the oil in a kadhai and add the curry leaves mustard seeds and dry red chilli.
4. When the mustard seeds start to splutter add the pineapple pulp, rasam powder, salt and turmeric powder. Stir-fry for 2-3 minutes.
5. Add the mashed dal, remaining water, tamarind pulp and jaggery. Bring to boil.
6. Simmer and cook on low heat for 10-15 minutes.
7. Serve hot garnished with the remaining pineapple pieces.

Nutrition Info