Pineapple Rasam

A sweet and sour pigeon pea and pineapple soup from Southern India

INGREDIENTS-
preparation time-5 min
cooking time-15 min
serve-4

• Tuvar daal(Pigeon peas)-4 tbls
• Pineapple slices-5
• Tomatos-2
• Green chillies-3
• Ginger-1/2 inch
• Turmeric -1/2 t.s
• Jaggary-1 t.s
• Rasam powder-1.5 t.s
• Salt-1 t.s
• Tamarind pulp-1 t.s *

tempering-

• Ghee-2 t.s
• Asafoetida-1/4 t.s
• Cumin seeds-1/2 t.s
• Mustard seeds-1/2 t.s
• Whole red chillies-3
• Curry leaves-8
• kashmiri chilli powder-a pinch of

PROCEDURE-

1. Pressure cook tuvar daal/lentil for 3 whistles ,with just enough water, 1 chopped tomato and 3 slit green chillies.
2. Blend 3 slices of pineapple with a cup of water and make a smooth paste.
3. Take a pan, add boiled and mashed lentil ,pineapple puree,pineapples pieces(1 cup) chopped ginger,1 chopped tomato and all the spices and approx.2.5 glass  of water.(can adjust the thickness according to your choice)
4. Boil on medium heat for 8 minutes.
5. Add the tamarind pulp only if you like to make it little sour .
6. Heat ghee in a small pan,add mustard seeds and cumin seeds ,when they start crackling add asafoetida,curry leaves and whole red chilli pieces .when done add a pinch of kashmiri chilli powder and  pour over the boiling rasam.and cook for 2 minute.
7. Garnish with fresh chopped coriander.
8. Serve with a spoon of ghee on top(optional)

Serving suggestions-best served with  vada ,idli aur boiled rice