Ingredients
1/2 a can of chopped pineapple, drained and squeezed dry
2 red tomatoes, chopped
2 tbsp chopped coriander leaves
4 green chillies, chopped
1/2 cup toor dal, boiled and mashed
2 tsp rasam powder (See "Pickles and Spice Mixes" section)
1 tsp red chilli powder
1/4 tsp turmeric powder
6 cloves garlic, crushed
A pinch of hing
1 tsp mustard seeds
1 tsp cumin seeds
1-2 dry red chillies
1 tsp chopped curry leaves
Salt to taste
3 tbsp cooking oil

Method
Heat 1 1/2 tbsp oil and add the chopped tomatoes and
pineapple.
Fry on a high heat till the tomatoes and pineapples
are mashed.
Add the rasam, chilli and turmeric powders and fry for
another 1 minute.
Take this off the heat and add the boiled dal, green chillies,
coriander leaves, salt to taste and the crushed garlic.
Bring to a boil by adding 3-4 cups of water.
Season with the mustard, cumin, hing, curry leaves and red 
chillies in the remaining oil.
Eat when steaming hot with plain rice.