Pepper Rasam

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Recipe

Ingredients

1 tablespoon	black peppercorns
1 tablespoon	coriander seeds
1 teaspoon	cumin seeds
2 tablespoons	toor dal (split pigeon peas)
1 teaspoon	ghee
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
2 cups	water
1 medium	tomato, chopped
1	tamarind (small lemon-sized ball)
—	salt to taste
—	coriander leaves, for garnish

Instructions

1. 1 Dry roast the black peppercorns, coriander seeds, cumin seeds, and toor dal in a pan until aromatic.
2. 2 Allow the roasted spices to cool, then grind them into a coarse powder.
3. 3 Heat ghee in a pot, add mustard seeds, and let them splutter.
4. 4 Add asafoetida and curry leaves to the pot, sauté briefly.
5. 5 Add the chopped tomato to the pot and cook until it softens.
6. 6 Mix the tamarind in 2 cups of water, extract the juice, and add it to the pot.
7. 7 Add the ground spice powder and salt to the pot, stir well.
8. 8 Bring the mixture to a boil, then simmer for 10-15 minutes.
9. 9 Garnish with coriander leaves before serving.