Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder.
Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
Turn off the flame, and allow the pressure to release naturally.
Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
to this add the coriander leaves and the freshly squeezed lemon juice.
Turn off the flame and set the pineapple rasam aside.