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�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.�Once the pressure has released, open the cooker and mash the dal with the help of a potato masher.�Once mashed transfer to a bowl, and set aside.�To make the fresh tomato puree�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,�Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder.�Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.�Turn off the flame, and allow the pressure to release naturally.�Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.�Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.�to this add the coriander leaves and the freshly squeezed lemon juice.�Turn off the flame and set the pineapple rasam aside.�To make the tadka for the pineapple rasamIn 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.�Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.�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.