Pepper Rasam is a simple and tasty liquid dish, considered tridhatus samya, balances all three doshas, Vata, Pitta, Kapha. It provokes the appetite and is helpful for indigestion. It helps to reduce nausea and is beneficial for those with high fever. Favourable for winter, and cooler months. It may be consumed two or three times in a week. It is recommended to be served with rice, a spoon of ghee and goes very well with green bean palya.
For those with Vata imbalance, it is recommended to reduce the toor dāl to 1/3 cup.
Serves 3 – 4
Use heaped measurements except when stated otherwise.
⅓ -½ cup toor dāl
1 litre / 4 cups water
1½ tsp rock salt
4 tsp brown sugar /jaggery
¼ cup fresh coriander leaves
2 tsp ghee
½ tsp mustard seeds
1 tsp urad dāl
½ – 1 tsp whole black peppercorns, depending on your preferred spice
1 tsp cumin seeds
6 curry leaves
⅛ tsp asafoetida powder (hingu)
⅛ tsp turmeric powder
½ cup shredded dried coconut
1 cup warm water
1 tsp ghee
1 tsp cumin seeds
6 fresh curry leaves
In a heavy saucepan, wash toor dāl several times until water runs clear – then drain.
Pour water into a saucepan and bring to boil over a medium-high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dāl is soft and broken down – approximately 30 – 40 minutes, 2 – 3 cups of liquid remaining.
In a small pan/bandalei over medium heat, add 2 tsp ghee, once hot add ½ tsp mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add 1 tsp urad dāl, ½ – 1 tsp peppercorns, and 1 tsp cumin seed. Once urad dāl is golden brown, add 6 curry leaves, ⅛ tsp asafoetida and ⅛ tsp turmeric powder, swishing the pan around allowing spices to fry evenly.
Pour into the voggarane,½ cup dried coconut and 1 cup of warm water, stir to combine then pour into blender. Blend until smooth, approximately 1 minute.
Add mixture to dāl, use the liquid from dāl to swish blender clean, add back into the dāl.
Add 1½ tsp salt and 4 tsp jaggery – mix well and set aside.
Tear remaining 6 curry leaves in half (this way everyone gets a curry leaf, receiving their benefits), set aside.
In the first voggarane pan/bandalei, over medium heat, add remaining ghee, once hot add 1 tsp cumin seeds and torn curry leaves. Fry until the seeds are golden-brown (careful not to burn the cumin.)
Pour voggarane into rasam, and stir in chopped coriander leaves.
Taste, adding more jaggery or salt as needed.
Serve with rice, green bean palya and a spoon of ghee.