INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking dal:
¼ cup tuvar dal/arhar dal/pigeon pea lentils
¾ to 1 cup water for pressure cooking dal
⅛ tsp turmeric powder/haldi
1 cup chopped pineapple, 140 grams
1 medium tomato, 75 grams
1.5 cups water
1 to 2 tsp rasam powder (optional)
salt as required
to be crushed coarsely:
2 tsp cumin seeds/jeera
1 tsp black pepper/sabut kali mirch
5 to 6 medium sized garlic cloves/lavang
1.5 tbsp oil
½ tsp mustard seeds/rai
2 to 3 dry red chilies/sookhi lal mirch
6 to 7 curry leaves/kadi patta or 1 sprig curry leaf
a pinch of asafoetida/hing
cook ¼ cup tuvar dal (pigeon pea lentils) in a pressure cooker with ¾ to 1 cup water and ⅛ tsp turmeric powder. cook for 5 to 6 whistles or till the lentils have completely softened.
mash the dal very well with a spoon or wired whisk and keep aside.
in a mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.
crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.
chop pineapple in small cubes and keep aside. you will need 1 cup of pineapple cubes.
now add half of the chopped pineapple cubes in a grinder jar or small blender.
blend to a smooth puree. take this puree in a bowl and keep aside.
to the same jar, add 1 medium tomato, quartered or roughly chopped.
pulse the jar a couple of times to crush the tomatoes. you don’t need to make a puree. you can even crush the tomatoes with your hands.
tempering and preparing rasam:
heat 1.5 tbsp oil in a pot or pan. add ½ tsp mustard seeds and crackle them.
now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.
add 6 to 7 curry leaves and a pinch of asafoetida.
stir and then add crushed tomatoes.
saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides.
add the pineapple puree. stir and saute for 2 minutes.
then add the cooked dal.
next add the remaining half of the chopped pineapple cubes. stir. add 1.5 cups water.
add 1 to 2 tsp rasam powder. rasam powder is optional and you even skip if you don’t have it.
season with salt as per taste.
stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.
garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.
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