Pressure cook 1/4 cup toor dal in a small cooker. Once the dal is cooked, drain it and reserve the water. Crush 2-3 garlic loves, 1 teaspoon pepper and 2 teaspoons cumin coarsely in a mortar and pestle. Out of 3 pineapple lice, grind 2 slice into a puree. Finely chop the remaining one slice. Finely chop in tomato and mash the other tomato.

To the dal cooked water, add 1/2 teaspoon turmeric powder, mashed tomato, 3/4th of garlic pepper cumin mixture and mix well. Add required salt too. Bring this mixture to a boil.

Heat 2 teaspoons gingely oil or ghee in a small pan. Temper with mustard seeds and curry leaves. Add the remaining garlic mixture and saute well. Add finely chopped tomatoes and saute for 3-5 minutes. Add the finely chopped pineapple and mix well. Saute for 3 more minutes.

Transfer the sauteed ingredients to the boiling rasam. Mix well. Adjust the consistency by adding 2-3 cups water. Also adjust the salt per taste.

Add the pineapple puree and cook for 5 more minutes.