Pressure cook toor dal (split yellow peas) with turmeric and salt, mash and set aside.
Coarsely grind jeera, pepper, garlic and tomatoes. Puree most of the pineapple.
Heat oil, add mustard seeds, curry leaves, red chilli and ground spices. Cook for a minute.
Add ground tomatoes, pineapple puree and mashed dal. Mix well.
Add water, bring to a boil, add remaining pineapple chunks, garnish with coriander and serve hot.
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