Ingredients: cup Arhar dal (Split Toor Dal), teaspoon Turmeric powder (Haldi), Tomatoes - roughly chopped, cup Pineapple - chopped, Green Chillies - slit, teaspoon Cumin powder (Jeera) - roasted, teaspoon Coriander Powder (Dhania) - roasted, teaspoon Red Chilli powder - (optional), teaspoons Lemon juice, - to taste, sprig Coriander (Dhania) Leaves - chopped, tablespoon Ghee, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), cloves Garlic - slit, pinch Asafoetida (hing), sprig Curry leaves, Vegetarian diet
Instructions: To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker. To cook the tuvar dal for the Pineapple rasam In a pressure cooker, combine the tuvar dal along with the water, salt and turmeric powder. Close the pressure cooker, and pressure cook for 3-4 whistles. Turn off the flame and allow ithe pressure to release naturally. Once the pressure has released, open the cooker and mash the dal with the help of a potato masher. Once mashed transfer to a bowl, and set aside. To make the fresh tomato puree In a mixer jar, add the chopped tomatoes, and grind into a smooth puree. Transfer to a bowl and set aside. To make the pineapple rasam, Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder. Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles. Turn off the flame, and allow the pressure to release naturally. Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender. Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil. to this add the coriander leaves and the freshly squeezed lemon juice. Turn off the flame and set the pineapple rasam aside. To make the tadka for the pineapple rasamIn a tadka pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves. Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam. Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.