Pineapple Rasam
Cook Time:
30 min
Prep Time:
10 min
Servings:
4
Ingredients
- 1 tablespoon toor dal
- 2 medium tomatoes, cubed
- ½ cup pineapple, cubed
- 5 cups of water
- 3 teaspoons lemon juice
- 3 teaspoons black pepper, roasted
- 1 teaspoon cumin, roasted
- 1 teaspoon urad dal, roasted
- 3 tablespoon cilantro, minced
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1/8 teaspoon asafetida
Directions
- Heat oil in a sauce pan, add mustard seeds and asafetida. Let it splutter.
- Add door dal, tomatoes, and pineapple. Add water and let it boil until the door dal is cooked.
- Grind black pepper, cumin, urad to a fine powder.
- Add this to the boiling rasam. Boil until the liquid boils down to 4 cups.
- Add lemon juice and garnish with cilantro.