Pineapple - 6 thick slices( cut into small pieces)
Tomato - 2 small chopped
Garlic - 3
Green chillies - 2
Red Chillies - 2
Cooked Toor dhal - 1/3 cup
Rasam Powder - 1 tbsp
Hing/Asafoetida - a pinch
Mustard seeds and urda dhal - 1 tsp each
Coriander leaves - few chopped for garnishing
Salt as needed
Oil - 1 - 1 1/2 tbsp
Make a paste with cooked dhal, tomato, green chillies and garlic( This will help the dhal also to get mashed well). Keep it aside.
Make a separate paste of pineapple( can keep aside 2 tbsp of small pieces and grind the remaining to a fine paste)
Heat oil in a pan, add mustard seeds, urad dhal, hing and curry leaves, broken red chillies( one by one). Wait till they splutter up and immediately add the rasam powder, mix once and pour in the ground paste( paste of dhal, tomato...). Add a cup of water and allow it to cook till raw smell leaves around 6 - 7 minutes. Finally add the paste of pine apple and the chunks along(adjust water accordingly) with salt and allow it to come up to a boil. Remove and garnish with chopped coriander leaves. Serve hot with rice.
Recipe learnt from my friend Athi.
This work is licensed under a Creative Commons Attribution 3.0 Unported License