Cook 1/4 cup tuvar dal in a pressure cooker with water and 1/8 tsp turmeric powder.

Cook for 5 to 6 whistles or till the lentils have completely softened.

Mash the dal very well with a spoon.

Ina mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.

Crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.

Chop pineapple in small cubes and keep aside.

Now add half of the chopped pineapple cubes in a grinder jar or small blender.

Blend to a smooth puree and take this puree in a bowl and keep aside.

To the same jar, add 1 medium tomato, quartered or roughly chopped.

Pulse the jar a couple of times to crush the tomatoes. you don't need to make a puree. you can even crush the tomatoes with your hands.

Tempering and preparing rasam:
Heat 1.5 tbsp oil in a pot or pan. add 1/2 tsp mustard seeds and crackle them.

Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies and stir.

Add 6 to 7 curry leaves and a pinch of asafoetida.

Stir and then add crushed tomatoes.

Saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides.

Add the pineapple puree and stir and saute for 2 minutes and add the cooked daal.

Next add the remaining half of the chopped pineapple cubes and add 1.5 cups water.

Add 1 to 2 tsp rasam powder and season with salt as per taste.

Stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.

Garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.