Pineapple Rasam

Ingredients:

Tuvar Dal - 1/3 cup 

Tamarind - a small marble size, extract about 1 3/4 cup of tamarind juice from the tamarind

Salt - according to taste

Rasam Powder - 1 1/2 to 2 tsp

Turmeric Powder - 1/4 tsp

Pineapple - 1 1/2 cups, crushed with juice 

Ghee - 1 1/2 tsp 

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Cilantro Leaves - 1 tbpsn, for garnishing

Method:

Pressure cook the tuvar dal with just enough water to cook (about 1/4 cup water approximately) or alternatively cook the tuvar dal on a stove top until very soft and mushy. Keep aside.

Place the tamarind water in a heavy bottomed pan and add salt, rasam powder, turmeric and let it boil. When it starts to boil, lower heat and add crushed pineapple with juice to this and let it simmer for about 15 to 20 minutes until the tamarind loses its rawness and the pineapple absorbs the spices a little.

Now add the mushed soft lentil to this, add some more water according to your preference and consistency required and simmer for another minute or so.

Heat the ghee in a pan, add mustard seeds and cumin seeds to it. When they start to splutter pour them into the rasam.

Garnish with cilantro and serve hot on top of plain rice or as a soup.

Sending this post to Anu's South Indian Cooking hosted by Sangeetha