Pineapple Lemon Rasam Recipe

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Pineapple – 1 cup, chopped
Ginger – 1 inch piece, peeled
Green Chillies – 4 to 5 or as required
Pepper Powder – 2 tsp
Jeera Powder – 2 tsp
Juice of 1 Lemon
Toor Dal – 1 cup, boiled
Water – 2 cups
Salt as per taste
Coriander Leaves – few, chopped
Curry Leaves – few, chopped
Mustard Seeds –  1 tsp

1. Grind together the pineapple pieces, ginger and green chillies to make 1 cup of ground paste.
2. Heat oil in a pan over medium flame.
3. Add dal and pour water.
4. Bring to a boil.
5. Add turmeric powder, salt and the ground pineapple paste.
6. Mix well and simmer for a minute.
7. Add pepper and jeera powder.
8. Bring to a boil.
9. Meanwhile heat 1/2 tsp oil in a small frying pan.
10. Fry the mustard seeds, curry leaves and pour it over the rasam.
11. Remove from flame and add the lemon juice.
12. Garnish with coriander leaves.
13. Serve hot with rice.

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