Pepper Rasam

1. 1

   Step 1

   • a.Cook the Dal
   • b.Rinse the toor dal thoroughly. In a small pressure cooker, combine the dal, 1/2 cup of water, and the turmeric powder.
   • c.Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. This should take about 10-12 minutes.
   • d.Once the pressure releases naturally, open the cooker and mash the dal into a smooth paste. Set aside.
2. 2

   Step 2

   • a.Prepare Spice Powder & Tamarind Extract
   • b.While the dal cooks, soak the tamarind in 1 cup of warm water for 10 minutes.
   • c.Squeeze the tamarind pulp well to extract all the juice. Strain the liquid into a bowl and discard the pulp.
   • d.In a spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and garlic cloves. Grind to a coarse powder.
3. 3

   Step 3

   • a.Simmer the Rasam Base
   • b.In a medium-sized pot, add the tamarind extract, chopped tomato, the freshly ground spice powder, salt, and optional jaggery.
   • c.Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 5-7 minutes, until the raw smell of the tamarind disappears and the tomatoes soften.
4. 4

   Step 4

   • a.Combine and Froth
   • b.Add the mashed dal to the simmering tamarind base. Pour in the remaining 2.5 cups of water and stir well to combine.
   • c.Increase the heat to medium-low. Allow the rasam to heat up until it becomes frothy and bubbly on the surface, which takes about 3-4 minutes.
   • d.Crucially, do not let the rasam come to a rolling boil after adding the dal, as this will alter its delicate flavor. Turn off the heat as soon as it gets frothy.
5. 5

   Step 5

   • a.Prepare the Tempering (Tadka)
   • b.In a small pan (tadka pan), heat the ghee over medium heat.
   • c.Once hot, add the mustard seeds and wait for them to splutter completely.
   • d.Add the broken dried red chilli and curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
   • e.Finally, turn off the heat and immediately stir in the asafoetida.
6. 6

   Step 6

   • a.Finish and Serve
   • b.Pour the hot tempering over the prepared rasam. You should hear a satisfying sizzle.
   • c.Garnish with freshly chopped coriander leaves and stir gently.
   • d.Let the rasam rest for at least 5 minutes for the flavors to meld. Serve hot as a soup or with steamed rice and a side of papad.

Cuisines we love