Spicy Lentil Broth with Pineapple

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4.72 from 7 votes

Spicy Lentil Broth with Pineapple

A South Indian lentil dish with the tropical sweetness of pineapple

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Indian

Keyword: lentils, pineapple, south indian

Servings:

Calories: 96kcal

Author: Puja

Ingredients

¾ cup yellow split pigeon peas toor dal
½ tsp turmeric
1 ½ tsp fresh ginger paste
1 tsp salt
2 to matoes chopped
1 tsp cumin seeds
½ tsp black peppercorns
½ cup pureed fresh pineapple
½ cup diced fresh pineapple
1 lime or lemon
Cilantro to garnish
1 tsp oil
⅛ tsp asafetida
½ tsp mustard seeds
2 dried red chilies
8 curry leaves opt’l

Instructions

Put the pigeon peas, turmeric, ginger paste, salt and 3 cups water in a pressure cooker or large pot and stir. Add the chopped tomatoes.
In a small skillet, lightly dry roast the cumin seeds and black peppercorns until fragrant and slightly darkened and then grind to a powder. Add to the lentil.
Cover lentils and cook under pressure for 15 minutes. (Or simmer for 45 minutes on the stovetop. If you are doing this on the stovetop you may need to add more water, the cooked lentils should be fairly thin in consistency.)
Remove the cover and stir in the pureed and diced pineapples and simmer for 10 minutes.
Cut the lime in half and squeeze in the juice.
Heat the oil in a small pan on medium heat and add the asafetida and mustard seeds and wait until the mustard seeds begin to crackle. Add the dried red chilies and turn on ff the heat. Stir in the curry leaves and immediately pour the oil over the lentils. Garnish with cilantro and serve.

Notes

Our pineapple was especially tart, so I added a couple of teaspoons of sugar to the broth and it really brought out the flavors of the recipe.
Can be served over a bowl of rice.
As mentioned above, this recipe is by Rinku Bhattacharya and can be found in her book, Spices & Seasons: Simple, Sustainable Indian Flavors.

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