Pomegranate ~ Pineapple Rasam / Lentil Soup

Ingredients:

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

Method:

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.