Pineapple Rasam

Ingredients:

1 cup of Pineapple chunks

½ cup pressure cooked Toor dal

1 medium sized Tomato finely chopped

1 tsp. Black pepper powder

1 tsp. Cumin Powder

¼ tsp. Turmeric powder

¼ tsp. Asafoetida

½ tsp. Mustard seeds

½ tsp. Urad dal

Salt to taste

1 tsp. Oil

Preparation: 

In a deep pan, heat oil, add mustard, urad dal, black pepper powder, cumin powder, asafoetida and sauté for few minutes.

Add the pineapple, tomatoes and sauté finely and let it stand for few minutes until they are soft and mushy.

Add the toor dal, turmeric powder, salt, 2 – 3 cups of water and let it stand in medium heat for 5 minutes.

When the rasam forms foam and begins to boil turn off the heat.

Hot Pineapple rasam is ready to serve with rice.