Jeera Pepper Rasam
Ingredients
Instructions
  1. Pressure cook Toor dal, tomato & turmeric powder to 2-3 whistle.
  2. Once pressure subsides, blend them with tamarind to smooth paste or you can mash them with your hand.
  3. Dry roast Jeera/cumin, black pepper & methi seeds. Pound/grind them into coarse powder.
  4. Heat oil/ghee in a pan, add mustard. Once they splutter, add garlic & sauté till its golden brown.
  5. Add curry leaves, dry red chillies & sauté for few seconds.
  6. Now add pound masala power to tadka & fry for 5 seconds.
  7. Add Toor dal, tomato, tamarind extract, salt & coriander leaves to pan.
  8. When you see froth forming on the surface, switch off the gas. Do not boil the rasam as it will not taste good.
  9. Serve hot with steamed rice & spoonful of ghee.