Cook tuvar dal in a pressure cooker with water, salt, and turmeric powder for 3-4 whistles. Let the pressure release naturally.

Mash the cooked dal with a potato masher and set aside.

Grind chopped tomatoes into a smooth puree and set aside.

In the pressure cooker, combine pineapple cubes, green chillies, tomato puree, salt, red chilli powder, coriander powder, and cumin powder with 1 cup of water.

Pressure cook for 4-5 whistles. Let the pressure release naturally.

Blitz the pineapple rasam using an immersion blender.

Add the pre-cooked dal, water, and bring the rasam to a brisk boil.

Add coriander leaves and lemon juice.

Turn off the flame and set aside.

In a tadka pan, heat ghee on medium flame.

Add mustard seeds, cumin seeds and allow them to crackle.

Add asafoetida and curry leaves.

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

Serve hot with steamed rice and a dash of ghee.