Fresh Black Pepper Rasam

Coarsely crush 1½ tsp of Whole Black Pepper with cumin and garlic.

Soak and strain the tamarind to yield 500 ml liquid. Simmer tamarind liquid with turmeric, salt and the crushed mixture for eight minutes.

Mix the cooked and mashed toor dal with 300 ml water. Add diluted cooked dal and heat until the surface becomes foamy; do not boil hard.

Heat ghee or cooking oil, crackle mustard seeds and add curry leaves.

Pour the tempering into the rasam, cover for one minute and garnish with coriander.