Spicy Pineapple Rasam

Ingredients

• ½ cup Toor dal, soaked for 1 hour and drained
• 1 tbsp. Oil
• ½ tsp Mustard seeds
• 3 nos Dry red chillies, deseeded and broken
• 1 sprig Curry leaves
• ½ tsp Hing
• 2½ tbsps. Rasam powder
• ½ tsp Turmeric powder
• 2½ cup Pineapple juice
• Veg stock to minimum mark
• 1 tbsp. Salt
• ½ cup Pineapple, chopped
• ¼ cup Tamarind pulp

Method

• Plugin the Morphy Richards Sauté and Soup and select the Sauté mode.
• Add the oil, mustard seeds, dry red chillies, curry leaves and hing. Mix well and sauté 30 seconds or until fragrant. Switch off Sauté mode.
• Add the rasam powder and turmeric powder, dal, pineapple juice, stock and salt. Mix well. Close the lid and set it to cook on Chunky mode.
• At 22 minute mark, open, add the pineapple and tamarind pulp mix well and replace the lid.
• When done, transfer to soup bowls or mugs and serve hot.

Notes/Tips:

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