1

To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker. 

To cook the tuvar dal for the Pineapple rasam 

1

In a pressure cooker, combine the tuvar dal along with the water, salt and turmeric powder. Close the pressure cooker, and pressure cook for 3-4 whistles. Turn off the flame and allow ithe pressure to release naturally. 

2

Once the pressure has released, open the cooker and mash the dal with the help of a potato masher. 

3

Once mashed transfer to a bowl, and set aside. 

To make the fresh tomato puree 

1

In a mixer jar, add the chopped tomatoes, and grind into a smooth puree. Transfer to a bowl and set aside. 

To make the pineapple rasam, 

1

Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder. 

2

Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles. 

3

Turn off the flame, and allow the pressure to release naturally. 

4

Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender. 

5

Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil. 

6

to this add the coriander leaves and the freshly squeezed lemon juice. 

7

Turn off the flame and set the pineapple rasam aside. 

To make the tadka for the pineapple rasam

1

In a tadka pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves. 

2

Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam. 

3

Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.