Clean and peel the outer skin of pineapple. Choose aptly ripen pineapple to make the rasam.

Remove the thick fibers and core hard part of the pineapple and chop into small pieces. We need approximately two cups of pineapple.

Grind 2 small tomatoes and a cup of pineapple into a coarse paste. Set aside.

Also crush or pulse 4 garlic cloves with 2tsp of cumin seeds and 2tsp of peppercorns. Set aside.

Cook and mash toor dal. We need 2tbsp of cooked toor dal.

Heat a tsp of ghee in a pan and add a tsp of mustard seeds, 4 split red chillies and a few fresh curry leaves. Let the mustard seeds pop and splutter. Be careful here with hot oil.

Add a 1/4 tsp of asafoetida and the next cup of pineapple. Saute well for a minute until pineapple becomes soft.

Next add tomato pineapple blend with a cup of water. Let this mix cook well for atleast 5mins to remove the raw flavor of tomatoes.

Add quarter tsp of turmeric powder and 1.5tsp of salt.

Adjust the consistency of the rasam by adding 2 cups of water.

Let the pineapple rasam come to a boiling consistency add 2tbsp of cooked toor dal. Also add the garlic pepper crush.

Mix well and switch off the pineapple rasam when it is frothing. Sprinkle some coriander leaves for extra flavor.

Serve pineapple dal rasam with hot rice or as a soup.