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.
Use heaped measurements except when stated otherwise.
Preparation – 45 minutes
Serves 3 – 4
½ cup/100g toor dāl
5 cups/1¼ litre water
1½ tsp fine rock salt
4 tsp jaggery
¼ cup coriander leaves, chopped
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
1 tsp ghee
1 tsp cumin seeds
6 fresh curry leaves, torn in half
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.
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.
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.
Twice – three times a week, with rice. Goes well with green bean palya. Suitable morning or evening, favorable for winter, and cooler months.