.Pressure cook the dal while cooking rice itself, and mash it well when slightly hot with the back of a ladle and keep aside.
Powder a little coarsely the cumin seeds and pepper in the small mixie jar and keep aside.
Puree two rings of pineapple with one tomato after chopping them to smaller pieces, in the mixie jar and keep aside.
To this tomato pineapple puree add 1 1/2 cups of water, pinch of turmeric powder and half of the ground pepper cumin powder , 1 tsp of rasam powder with salt to cook well. Add the sprigs of curry leaves to infuse the flavor
While this is boiling, chop the remaining pineapple rings and tomato to smaller pieces.
In a pan, add 1 or 2 tsp of ghee/oil, when heated, splutter the mustard seeds, the 2 red chilies, pinch of hing, sprigs of curry leaves and add the remaining half of the ground pepper cumin powder and add the chopped pineapple and tomato
saute all for a minute.
Add the sauteed ingredients to the boiling rasam with 2 more cups of water and add the mashed dal too.
Check the consistency of the rasam after adding dal and water. If you think it is little thick, add more water in stages. The taste will alter if you pour too much water and not good,, you need to dilute it a bit.
Remove and cover to keep the flavours.Garnish with chopped coriander leaves and more curry leaves if need be.