Pineapple Rasam (Tamil Sweet and Tangy Pepper Soup)
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Ingredients
- 250 g tinned pineapple chunks in juice
- 40 g toor dhal (split pigeon peas)
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 2 tomatoes
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp coconut oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 121 kcal
- Protein
- 3.5 g
- Carbohydrate
- 16.6 g
- of which sugars
- 9.4 g
- Fat
- 4.2 g
- of which saturates
- 2.9 g
- Fibre
- 3.4 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 600ml water for 15 minutes until soft; mash lightly.
- 2
Crush the black peppercorns and cumin seeds to a coarse powder.
- 3
Add the chopped tomatoes, pineapple chunks with their juice and the crushed pepper-cumin to the dhal, and simmer for 10 minutes until fragrant.
- 4
Top up with water if it has thickened too much; it should be thin and soupy.
- 5
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop, then stir into the rasam.
- 6
Scatter with fresh coriander and serve hot in bowls.
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