Pineapple Rasam Bowl

Name: Pineapple Rasam Bowl
Ingredients: For the Rasam; 1/4 cup Split pigeon peas or Toor dal; 1/2 teaspoon turmeric; 1/2 cup crushed fresh pineapple; 1/4 cup chopped tomatoes; 3 tablespoons finely chopped fresh coriander, you may include the stalks; 1 teaspoon grated giner; 1 teaspoon chopped garlic; 1 small greem chilly, slit down the middle; 1 teaspoon coarsely crushed black pepper; 1 teaspoon coarsely crushed cumin seeds; 1 tablespoon vegetable or canola oil; 3 cups water; 3 cups cooked brown rice and Israeli couscous, mixed together; salt to taste; For the tempering; 1/2 teaspoon black mustard seeds; 5-6 fresh curry leaves; 1 tablespoon Clarified butter (ghee) or unsalted butter

19 ingredients

7 steps

Ingredients

For the Rasam
1/4 cup Split pigeon peas or Toor dal
1/2 teaspoon turmeric
1/2 cup crushed fresh pineapple
1/4 cup chopped tomatoes
3 tablespoons finely chopped fresh coriander, you may include the stalks
1 teaspoon grated giner
1 teaspoon chopped garlic
1 small greem chilly, slit down the middle
1 teaspoon coarsely crushed black pepper
1 teaspoon coarsely crushed cumin seeds
1 tablespoon vegetable or canola oil
3 cups water
3 cups cooked brown rice and Israeli couscous, mixed together
salt to taste
For the tempering
1/2 teaspoon black mustard seeds
5-6 fresh curry leaves
1 tablespoon Clarified butter (ghee) or unsalted butter

Directions

1

Place the toor dal in a pan along with the turmeric and 1 cup of water. Bring to a boil. reduce the heat to medium and cook until done periodically skimming the foam off the surface with a ladle. Discard the foam.Keep the cooked dal aside.
2

Heat 1 tbsp vegetable or canola oil in a deep saucepan on medium high. Gently throw in the crushed pineapple, chopped tomatoes, chopped coriander leaves ( with stalks if using any), the grated ginger, chopped garlic, cumin and black pepper. Stir and saute for 3 to 4 mts until you can no longer smell the rawness of the ginger and garlic.
3

Reduce heat to medium. Add the cooked toor dal. Give it all a good stir so the ingredients are well combined.
4

Add 3 cups water. Bring to a boil. Reduce heat to medium low. Add salt to taste. Let cook for 6- 7 mts for the flavours to mingle.
5

For the tempering: Heat the ghee or butter in a small pan. add the mustard seeds and wait till the seeds pop and crackle. Add the curry leaves and turn off the heat.
6

Quickly pour the contents of the tempering pan ingredients over the simmering rasam. Turn off the heat under the rasam. Cover and let sit for 5 mts for the tempering ingredients to mingle in with the rasam.
7

To serve: Divide the 3 cups of brown rice and couscous mixture equally amongst 4 bowls. Ladle the pineapple rasam over the cooked grains. Serve alongside with poppadams.