Pepper Cumin Rasam
Indian soup made with three types of peppercorns, lentils, cumin, and lemon
Equipment
- Stovetop
Ingredients
- ½ cup thor dhal
- ¼ cup masoor dhal
- 2 long pepper
- 1 tsp cubeb pepper
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 12 cherry tomatoes
- ¼ tsp turmeric powder
- 2½ tsp salt
- 4 cloves garlic
- 6 sprigs cilantro
- 1 lemon juice
- ½ lime juice
For the seasoning:
- 1 tsp mustard seeds
- 2 dried red chilis
- 6 curry leaves
- ¼ tsp asafetida
Instructions
- Prepare the lentils by soaking them for 30 minutes. Cook the lentils with the water using a pressure cooker or boil them in hot water.
- Heat a pot, add sesame oil, and season the mustard seeds. After they splutter, sprinkle the hing or asafetida into the oil and toss in the dried red chilis and curry leaves.
- Purée the lentils using a hand blender. Add the puréed lentils with the water. Mix in the turmeric powder, salt, and crushed garlic.
- Add the puréed tomatoes. Powder the three peppercorns and cumin seeds in a coffee grinder or mixie and add to the rasam.
- Bring to a boil, and then turn off the heat. Add the both the lime and lemon juices. Garnish with chopped cilantro.
Notes
Notes:
- Do not add the lemon juice while the rasam is boiling. Turn off the heat and then add the lemon and lime juices.
- Pulse the lentils well so that they are not grainy. What you want is a smooth soup that is easy to consume and digest.
Nutrition
Calories: 44kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1465mgPotassium: 256mgFiber: 2gSugar: 2gVitamin A: 575IUVitamin C: 60mgCalcium: 61mgIron: 2mg
