Jeeraka Rasam A digestive soup with south indian touch. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Dec 2015 in Recipes Course New Update Main Ingredients Cumin Seeds, Split Pigeon Pea Cuisine Tamil Nadu Course Soups Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Jeeraka Rasam 3 teaspoons Cumin Seeds 1 tablespoon Split Pigeon Pea 1/2 inch piece Ginger 2-3 sprigs Curry leaves 1 tablespoon Ghee 1 tablespoon Mustard seeds 2-3 Whole dry red chillies 1 teaspoon Split pigeon pea (toor dal/arhar dal) 1/2 teaspoon Red chilli powder 1/4 teaspoon Turmeric powder to taste Salt 1 teaspoon Jaggery (gur) 1 tablespoon Tamarind pulp Method Grind cumin seeds, peppercorns and ginger to a fine paste. Wash curry leaves and pat them dry. Heat the ghee in a kadai. Season with mustard seeds, curry leaves, whole red chillies and toovar dal. Mix together cumin paste, red chilli powder, turmeric powder, salt and add a cup of water to prevent the masalas from scorching. Cook the masala for two to three minutes. Add three more cups of water and bring to a boil. Add jaggery and tamarind pulp and simmer on slow heat for another four to five minutes. Serve hot. Nutrition Info Calories 303 Carbohydrates 5.5 Protein 23.7 Fat 20.5 #Curry leaves #Ghee #Ginger #Jaggery (gur) #Mustard seeds #Red chilli powder #Salt #Split pigeon pea (toor dal/arhar dal) #Tamarind pulp #Turmeric powder #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article