Rasam powder (you can make this fresh or use any rasam powder you prefer)
1 tbsp pepper
1 tsp cumin seeds
pinch of asafoetida
6 whole garlic
For tempering
1 tbsp ghee or oil
1 tsp each of mustard and cumin
pinch of asafoetida
3 whole red chilies
10 curry leaves
Rasam podi ready made - optional
Instructions
Daal
Cook toor daal in a pressure cooker, instant pot or a pot over the stove with water. After the daal is cooked well, strain it and keep the water aside.
Stock for the Rasam
In a large sauce pot, add the pineapple, quartered tomatoes, chilies, tamarind, cilantro, salt and turmeric powder. Add 4 cups of water, bring it to boil and simmer and cook for 15 minutes. Turn off the heat, mash it very well or grind it with a hand blender. Run it through a seive or a food mill so the soup is really smooth and watery.
Add the daal water to the pineapple spiced water. Set it aside.
Rasam Powder
In a small pan, dry roast the pepper, cumin seeds, garlic and asafoetida. Fry until toasty. Crush in a mortar and pestle along with garlic.
Tempering
In a pan, add oil or ghee. Add the mustard seeds, cumin and asafoetida, curry leaves Toast it for a minutes, and add it to the daal, pineapple liquid.
Add the fresh rasam powder and rasam powder you have on hand, totally optional. Check for salt and let the rasam come to a simmer. The lower you keep the flame and bring to a simmer, the tastier the rasam.
Once you see the bubbles and a small simmer, cover it immediately and turn off the heat.
Serve hot with rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/03/13/pineapple-rasam/