Pineapple Rasam

Spicy, Tangy, sweet accompaniment made with cooked 'Toovar' or 'Arhar' daal , Pineapple and few spices .A unique combination of flavours and textures. This makes a great accompaniment for Rice or Roti. 

INGREDIENTS :

Cooked Toovar daal (Arhar daal)  1 Bowl

Pineapple pulp or chopped finely into pieces  1 cup

Rassam masala powder (I use store bought)   2 to 3 tsp

Red chilli powder   2 tsp

jaggery 1 Tbsp

Salt to taste

For tempering :

Oil 1 Tbsp

Cumin seeds (Jeera)  1/2 tsp

Mustard seeds (Rai/Mohori) 1 /2 tsp

Asafoetida (Hing powder) 1/2 tsp

Turmeric powder 1/2 tsp

Curry leaves 6 to 8

Coriander for garnish

Pineapple slice for Garnishing 

METHOD :

1. Cook the 'Toovar' daal in a pressure cooker and mash it well.

2. Add the Pineapple pulp to this Mashed daal.

3. Now add the Red chilli powder, jaggery and rassam masala and Mix well.

4. Add the Salt and mix well.

5. Make a tempering by heating Oil in a Wok.

6. Once the Oil is hot, add the cumin seeds and mustard seeds.

7. When the seeds crackle, add the hing, turmeric and curry leaves. Switch of the heat else the turmeric might get burnt.

8. Pour this tempering over the daal- pineapple mixture and mix well.

9. Add water to get the consistency you want and bring it to a Boil.

10. Garnish with chopped coriander leaves and/or Pineapple slices.

11. Serve HOT with Basmati rice or Roti if you prefer.