Fresh Black Pepper Rasam

Ingredients

• 40 g tamarind, soaked and strained to yield 500 ml liquid
• 200 g cooked and mashed toor dal with 300 ml water
• 1 tsp cumin seeds
• 4 garlic cloves
• 1/2 tsp turmeric powder
• 6 g salt, or to taste
• 10 g ghee or oil
• 1/2 tsp mustard seeds
• 8 curry leaves
• 2 tbsp chopped fresh coriander
• 1 1/2 tsp Whole Black Pepper

Instructions

1. 1Coarsely crush Whole Black Pepper with cumin and garlic.
2. 1Simmer tamarind liquid with turmeric, salt and the crushed mixture for eight minutes.
3. 2Add diluted cooked dal and heat until the surface becomes foamy; do not boil hard.
4. 3Heat ghee, crackle mustard seeds and add curry leaves.
5. 4Pour the tempering into the rasam, cover for one minute and garnish with coriander.