Black Pepper Rasam

1. 1

   Cook the dal and prepare tamarind water

   • a.Rinse the toor dal. In a pressure cooker, add the dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 4-5 whistles until the dal is very soft and mushy. While the dal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the pulp and discard the solids. Keep the tamarind water aside.
2. 2

   Prepare the rasam spice mix

   • a.In a small grinder or mortar and pestle, add the whole black peppercorns, 1 tsp cumin seeds, and garlic cloves. Grind them to a coarse powder. Do not make a fine paste; a bit of texture is good.
3. 3

   Make the rasam base

   • a.In a pot, add the tamarind water, chopped tomatoes, the ground spice mix, remaining 1/4 tsp turmeric powder, and salt. Add 2 cups of water. Bring to a boil and let it simmer for 7-8 minutes, allowing the raw smell of tamarind and spices to disappear.
4. 4

   Combine and simmer

   • a.Once the dal is cooked, mash it well. Add 1 cup of water to the mashed dal to get a thin consistency. This is the dal water. Pour the dal water into the simmering tamarind base. Mix well. Let the rasam come to a gentle simmer for 2-3 minutes until it becomes slightly frothy on top. Do not over-boil at this stage as it can alter the flavor.
5. 5

   Make the tempering

   • a.In a small pan, heat the ghee over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the dried red chillies and curry leaves. Sauté for a few seconds until the leaves are crisp. Turn off the heat and add the hing. Immediately pour this tempering over the prepared rasam.
6. 6

   Garnish and serve

   • a.Garnish the Black Pepper Rasam with finely chopped coriander leaves. Serve hot as a soup or with steamed rice and a side of papad.

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