Pineapple Lemon Rasam

‘Saar’ as rightly called in Marathi – a mouth watering delicay. My mom’s rasam is one of my most favourite. Be it tomato/ lemon/ garlic/ ginger rasam whichever she makes has the right amount of sourness, salt and tastes heavenly especially when your sick. Here’s a quick pineapple lemon rasam.

Cooking Time – 30 minutes | Preparation Time – 15 minutes | Serves – 4-5

Things Required

Ripe pineapple – 1/2 cup chopped

Tomato – 1

Lemon juice – 2 tablespoon

Toor dal – 1/4 cup

Green chillies – 3

Pepper – 1 tablespoon

Jeera – 1 1/2 tablespoon

Mustard – 1 teaspoon

Asafoetida – 1 teaspoon

Turmeric powder – 1 teaspoon

Curry leaves – 10

Fresh corinader – few strands

Salt – as required

Ghee – 1 tablespoon

1. Wash the toor dal well and cook for atleast 4-5 whisltes in a pressure cooker until they become soft and mushy. Make it a bit watery as that is what makes this rasam more tastier.
2. Take few pineapple pieces and make into a fine paste in a mixer grinder.
3. Heat ghee in a pan and the rest of the chopped pineapple pieces to it and cook until it becomes soft. Add chopped tomatoes, slit green chillies, salt and boil for 4-5 minutes.
4. Add the boiled toor dhal along with some pineapple juice. Blend pepper and jeera in a mixer. Once the toor dhal starts boiling add the ground mixture.
5. For the tempering, heat a tablespoon of ghee, add mustard & once is splutters add asafoetida , curry leaves. Add the tempering to the boiling rasam.
6. Turn off the gas and add finely chopped coriander leaves, lemon juice and give it a good mix. Rasam is ready to be served hot with some rice and papad. Also can be directly consumed as a lentil soup.