Cook pineapple, tomatoes, dhal, pepper powder, rasam powder with a pinch of turmeric powder and salt in 3.5 cups of water. Cook till the raw smell of rasam powder is gone. Add a pinch of hing and simmer it for 1-2 mins.
Season it with cumin, garlic, curry leaves and mustard seeds roasted in ghee.
Add lemon juice. Garnish with coriander. Serve hot and enjoy.
Bawarchi of the Week
This enthusiastic blogger aims to promote traditional dishes from Jharkhand, with her rich culinary expertise.