Friday, January 11, 2013

Pomegranate ~ Pineapple Rasam / Lentil Soup


Toor Dal - 1/4 cup, cooked
Pomegranate - 1 cup
Pineapple Pieces - 1/2 cup
Roma Tomatoes - 2  chopped
Green Chillies - 4 chopped
Chopped Ginger - 1 tsp
Asafetida - 1/2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Chopped Fresh Coriander - 2 tsp
Curry leaves - few
Salt - to taste
Ghee / Clarified butter - 1 tsp

  1. Place 1/2 cup of pomegranate arils in a blender with some water.  Blend to extract the juice and strain to remove the seeds.
  2. Grind cooked toor dal and keep it aside.
  3. In a large pot, add the ground door dal, pomegranate juice and 2 cups of water.
  4. Add the pineapple pieces, chopped tomatoes, chillies, ginger, curry leaves, asafetida and salt.
  5. Boil for 5-7 minutes.  Remove from flame.  Add the other 1/2 cup of pomegranate arils and mix well.
  6. Heat ghee in a small pan and splutter mustard and cumin seeds.  Pour over the rasam.
  7. Garnish with chopped fresh coriander.
  8. Serve hot with rice or as a soup.


  1. Wat a innovative rasam,never thought of this combo before.

  2. Oh,it is a new recipe for me,but quite tempting to taste.

  3. Very new and exotic dish... Pomegranete in rasam... sounds delicious..


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