Créé avec l’IA
Pepper Rasam
25 min 95 kcal par portion Moyen
Ingrédients
4 Portions
- toor dal0,5 cup
- water2 cups
- black pepper1 tablespoon
- cumin seeds1 tablespoon
- tamarind paste1 tablespoon
- mustard seeds1 teaspoon
- dried red chilies2 pieces
- ghee1 tablespoon
- saltto taste
- chopped coriander leaves0,25 cup
Instructions
- 1
Rinse the toor dal thoroughly and cook it with 2 cups of water until soft. Once cooked, mash it well and set aside.
- 2
In a pan, dry roast the black pepper and cumin seeds until aromatic. Allow them to cool, then grind them into a coarse powder.
- 3
In a pot, heat the ghee over medium heat. Add the mustard seeds and let them splutter.
- 4
Add the dried red chilies and sauté for a few seconds.
- 5
Add the tamarind paste and the ground pepper-cumin powder to the pot. Stir well.
- 6
Pour in the mashed toor dal and mix thoroughly.
- 7
Add salt to taste and bring the mixture to a gentle boil.
- 8
Once the rasam starts boiling, turn off the heat and add the chopped coriander leaves.
- 9
Serve hot with rice or enjoy as a soup.
