Pepper Rasam

Ingredients list for Pepper Rasam

• 1 cup Split pigeon pea(toor dal/arhar dal)
• 1 teaspoon Split Bengal gram (chana dal)
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 6-7 Whole dry red chillies
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Mustard seeds
• 1 teaspoon Coriander seeds
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Tamarind pulp
• 1 teaspoon Jaggery (gur)
• 1 tablespoon Oil
• 3 cloves Garlic crushed
• 1/2 teaspoon Mustard seeds
• 1 Whole dry red chilli
• 1 teaspoon Peppercorns crushed
• 10-12 Curry leaves

Method

1. Wash and pressure-cook toovar dal in two cups of water. When cooked mash well and keep aside. Dry roast and powder chana dal, urad dal, whole red chillies, fenugreek seeds, cumin seeds, mustard seeds and coriander seeds. Cool and grind to a powder.
2. Heat oil in a kadai and add crushed garlic, mustard seeds, whole red chilli, crushed peppercorns and curry leaves. When the mustard starts to crackle add the mashed dal, the masala powder mixed with a little water, salt, turmeric powder, tamarind pulp and jaggery. Blend well and add four cups of water. Bring to a boil. Simmer on low heat for ten to fifteen minutes. Serve hot.

Nutrition Info