Pineapple Rasam

Ingredients:

• 1/4 cup cooked tur dal/red gram dal/kandi pappu
• 1 tomato, chopped or pureed
• 1/4 tsp turmeric pwd
• 1-2 green chilies, slit
• 1 1/2 tsps home made rasam powder
• 1/4 cup pineapple puree
• 2 pineapple slices, cut into 1″ pieces
• 1 tsp jaggery or sugar
• few fresh curry leaves
• salt to taste
• 3 1/2 cups water

For seasoning:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• pinch of asafoetida/hing/inguva
• few fresh curry leaves
• 2 tsps ghee

Method:

• Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked.
• Add pineapple puree and continue to cook on medium flame for 2-3 mts.
• Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
• Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and papads.