Creado con IA
Pepper Rasam
25 min 85 kcal por ración Media
Ingredientes
4 Raciones
- toor dal0,5 cup
- black peppercorns1 tablespoon
- cumin seeds1 teaspoon
- mustard seeds1 teaspoon
- dried red chilies2 pieces
- tamarind paste1 tablespoon
- turmeric powder0,25 teaspoon
- ghee1 tablespoon
- curry leaves10 leaves
- chopped coriander leaves2 tablespoons
- saltto taste
Preparación
- 1
Rinse the toor dal thoroughly and cook it in a pressure cooker with
- 2
5 cups of water until soft.
- 3
In a pan, dry roast the black peppercorns, cumin seeds, and dried red chilies until aromatic. Let them cool and then grind them into a coarse powder.
- 4
In a pot, heat the ghee and add mustard seeds. Once they start to splutter, add the curry leaves.
- 5
Add the tamarind paste, turmeric powder, and the ground spice mix to the pot. Stir well.
- 6
Add the cooked toor dal along with its water to the pot. Add additional water if needed to achieve a thin consistency.
- 7
Season with salt to taste and bring the mixture to a boil. Let it simmer for 5-7 minutes.
- 8
Garnish with chopped coriander leaves and serve hot.
