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Pepper Rasam
Servings
8
servings
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Ingredients
Toor Dal : 2 tablespoons
Cumin seeds (Jeera) : 1 teaspoon
Black Pepper : 1 teaspoon
Tomatoes : 1 large or 2 medium - chopped
Mustard seeds (Rai, Sasve) : 1 teaspoon
Tamarind Paste : 2 teaspoons
Curry Leaves : 10 - 15 leaves
Coriander Leaves (Cilantro) : ΒΌ cup
Salt to taste :
Vegetable Oil : 2 tablespoons
Instructions
Roast the Toor dal, cumin seeds and black pepper till they are fragrant, and the dal turns golden brown. Grind to a fine powder.
Heat 4 cups of water and add salt and tamarind paste. Allow it to boil.
Add the powder, curry leaves and coriander leaves. Add the chopped tomatoes. Cook for another 10 minutes.
In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard seeds pop, add the seasoning to the rasam.
Calories:
300
kcal
Course:
Recipe