Pineapple Rasam

Cook 50g toor dal until very soft and mash it well to a smooth consistency. Set aside.

Soak 15g tamarind in 100ml warm water for 10 minutes, then extract thick tamarind pulp by squeezing and discard any solids.

In a heavy-bottomed pot, heat 5g ghee. Add 250g chopped pineapple, 10g slit green chili, and 5g grated ginger. Sauté for 3-4 minutes until the pineapple softens slightly.