Pepper n' Jeera Rasam

Pepper n' Jeera Rasam- Is a very good as a digestive n light on the tummy along with hot rice and a dash of ghee. This is non spicy but flavorful rasam. Can be had like soup as well. Rich source of protein as well as its made of toor dal.


  • Toor Dal - 1 cup [appx. 50gms]
  • Tomato - 1-2
  • Jeera - 1 tbsp
  • Pepper - 15-20 [as per requirement]
  • Hing - generous pinch [mix little water with the hing paste]
  • Tamarind - watery pulp [little]
  • Mustard - for tempering
  • Ghee - 1-2 tsp for tempering
  • Turmeric - 1/2 tsp
  • Curry Leaves - 1-2 sprigs
  • Salt - as per taste

How to prepare:
  • Pressure cook toor dal till it is completely mushy. Mash it well till smooth.
  • Add adequate water and turmeric to the mashed dal. Let it boil.
  • Add chopped tomatoes, tamarind pulp and hing water. Simmer it.
  • Simultaneously, take a skillet and prepare the tempering which is vital for this dish.
  • Using a mortar and pestle hand crush the jeera and pepper. It should be very coarse.
  • In a hot skillet add ghee. Add mustard and let it crackle. To this add the jeera n pepper mix. Fry for a minute. 
  • Add salt to the boiling dal.
  • Finish the dish by adding the tempering and giving it one last boil.
  • Serve hot.


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