A rasam is a thin spicy Indian lentil soup that is guaranteed to chase the chills. It is most commonly made with tomatoes, but fruits such as pineapple are also used. This recipe adapts the recipe with pineapple from the Spices and Seasons Cookbook, to add a sweet and tart taste to the soup that is robustly seasoned with black pepper and cumin.
Pigeon pea lentils are sold as toor dal, but if not available they can be substituted with red split lentils. —Rinku Bhattacharya /Spice Chronicles
For the Rasam Soup
pigeon pea or red lentils
tart apples, such as granny smith appled, peeled and diced