INGREDIENTS
| Roasted Pineapple, pureed | 1 ½ cup |
| On1y Soup Seasoning | 1 ½ tbsp |
| Garlic paste | 1 tbsp |
| Cumin powder | 1 tsp |
| Pigeon pea lentil/ toordaal, boiled | ¼ cup |
| Boiled toor dal water | 4 cups |
| Salt to taste | 1 |
| For Tempering | 1 |
| Oil | 1 tsp |
| Mustard seeds | ½ tsp |
| Urad dal | ¼ tsp |
| Asafetida a pinch | 1 |
| Curry leaves | 7-8 no |
| Red chili broken | 1 no |
| Black olives, sliced | 5-6 |
| Coriander leaves, chopped handful | 1 |
METHOD
- Add roasted pineapple puree, garlic paste, cumin powder, dal water, ON1y soup seasoning in soup pan and bring it to boil. When it starts boiling reduces the flame and simmers for 10 minutes.
- While the rasam is simmering, prepare the tempering. Heat olive oil in a small pan, add mustard seeds, and as they splutter, add urad dal, red chilies, curry leaves and asafetida. Once the rasam releases its flavor, pour the tempering to the simmering rasam. Simmer for more 2-3 minutes and finish with olives and coriander leaves.
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