Pepper Rasam is a very tasty dish. It is tridhātus sāmya, balances all three doshas. This rasam provokes the appetite and is helpful for indigestion. It also helps to reduce nausea and is beneficial for those with high fever. For vāta imbalance, reduce the toor dāl to ⅓ cup and do not consume to often.

Pepper Rasam

Preparation – 45 minutes

Serves 3 – 4

Use heaped measurements except when stated otherwise.

 

Ingredients

½ cup/100g toor dāl

5 cups/1¼ litre water

1½ tsp fine rock salt

4 tsp jaggery

¼ cup coriander leaves, chopped

First voggarane

2 tsp ghee

½ tsp mustard seeds

1 tsp split urad dāl

½ – 1 tsp whole black peppercorns

1 tsp cumin seeds

⅛ tsp asafoetida powder

6 fresh curry leaves

⅛ tsp turmeric powder

½ cup/40g shredded dried coconut

1 cup/250ml warm water

Second voggarane

1 tsp ghee

1 tsp cumin seeds

6 fresh curry leaves, torn in half

Preparation

1.  Wash dāl until the water runs clear, drain, add water and bring to boil, then reduce heat to maintain a rapid simmer. Simmer, uncovered until dāl has broken down, 30 – 40 minutes or 2 – 3 cups liquid remaining.

2.  Measure out the spices for both voggarane – set aside separately.

First voggarane

3.  In a small pan over medium heat, heat ghee, add mustard seeds; when seeds turn grey and pop, add urad dāl, peppercorns, and cumin – fry until dāl is golden-brown. Add asafoetida, curry leaves, and turmeric – swish or stir pan to fry spices evenly.

4.  Stir in coconut and 1 cup warm water, then add to blender. Grind until smooth –  1 minute. Add to dāl, use some liquid from dāl to swish blender clean.

5.  Add salt and jaggery – set aside.

Second Voggarane

6.  Heat remaining ghee, add cumin and curry leaves – fry until cumin is golden-brown. Add to dāl, stir in the coriander.

7.  Let sit for 5 minutes, adding more jaggery or salt, as needed.

 

Serve

Twice – three times a week, with rice. Goes well with green bean palya.  Suitable morning or evening, favorable for winter, and cooler months.

1. Rinse dāl

2. Add water

3. Simmer rapidly 30-40 min

4. While waiting for dāl, measure out spices for both voggarane

5. Once dāl has broken down. Set aside

6. FIRST VOGGARANE: In small pan, heat ghee

7. Add mustard seeds; when seeds pop

8. Add urad dāl, peppercorns and cumin

9. Fry until dāl is golden

10. Add asafoetida

11. Add curry leaves and turmeric

12. Swish or stir for spices to fry evenly

13. Stir in coconut

14. Add water

15. Add to blender

16. Grind until smooth – 1 min

17. Add to dāl

18. Add salt and jaggery

19. Stir and set aside

20. SECOND VOGGARANE: Heat remaining ghee

21. Add cumin and curry leaves

22. Fry until cumin is golden-brown

23. Add to dāl

24. Add coriander

25. Stir

26. Allow to sit 5 min. Taste adding more salt or jaggery