Ingredients:

• 1- small can Pineapple pieces in syrup or 4 circular slices of fresh Pineapple.
• 1.5 -2 tsp – rasam powder.
• 1/2 cup- thoor dhal (pressure cooked).
• 2 -tomatoes (chopped).
• 1/4- tsp Turmeric powder.
• 1/4 tsp -hing (asafoetida).
• curry leaves.
• Coriander leaves (chopped).
• 1 tsp -mustard seeds.
• 1 tbsp -ghee (preferred) or oil.
• 1- big lemon, juice.
• salt.

Method:

1. Take 2 cups of water in a vessel. To this add turmeric powder, hing and rasam powder. Let it boil.
2. After about 5 mins, add the chopped tomato and let it boil till the raw smell of the rasam powder is gone.
3. Mash the tuvar dal well and dilute it with water (about 2 cups) and add it to the rasam.
4. Put the pineapple pieces in a blender and whip it up so that the pineapple is lumpy and not ground to a smooth paste.
5. Add this to the rasam when it is Boiled and switch off the stove.
6. Add salt and also the lemon juice. Adjust the quantity of lemon juice according to taste. To increase the flavour of pineapple, you can add some more mashed pineapple to the rasam.
7. Season mustard seeds and curry leaves separately in some oil or ghee, and add to the rasam.
8. Add chopped coriander leaves. Serve with steaming rice and any vegetable of your choice.

Recipe courtesy of Sangita