Name: Pepper–Jeera Rasam with Soft Rice
Yield: 4 servings
Ingredients: Toor / arhar dal — 2 tbsp (cooked, for body) (30 g); Tomato — 2 medium, crushed (150 g); Tamarind pulp — small marble-sized (5 g); Black pepper — 1½ tsp (3 g); Cumin (jeera) — 1½ tsp (3 g); Ginger, fresh — 2 tsp crushed (10 g); Turmeric powder — ⅛ tsp (0.5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Water — 3⅓ cups (800 ml); Ghee (cow) — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Asafoetida (hing) — 1 pinch (0.3 g); Curry leaves — 10 leaves (2 g); Coriander leaves — 2 tbsp (8 g); Rice, white basmati (raw) — ¾ cup + 1 tbsp (160 g); Water — 2⅔ cups (rice, 4 : 1) (640 ml)

Serves: 4
Portion: 200 ml rasam + 150 g rice
Time: Cook 30 min
Texture: Thin soup + soft rice
Season: MonsoonJuly
Dosha: Vata
Pitta
Kapha
Kindles agni; reduces Kapha & Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Toor / arhar dal	2 tbsp (cooked, for body)	30 g	150 g
Tomato	2 medium, crushed	150 g	750 g
Tamarind pulp	small marble-sized	5 g	25 g
Black pepper	1½ tsp	3 g	15 g
Cumin (jeera)	1½ tsp	3 g	15 g
Ginger, fresh	2 tsp crushed	10 g	50 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Water	3⅓ cups	800 ml	4000 ml
Ghee (cow)	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Curry leaves	10 leaves	2 g	10 g
Coriander leaves	2 tbsp	8 g	40 g
Rice, white basmati (raw)	¾ cup + 1 tbsp	160 g	800 g
Water	2⅔ cups (rice, 4 : 1)	640 ml	3200 ml

Method

How to cook it

Step 1: Coarsely grind pepper and cumin.
Step 2: Boil tomato, tamarind water, ginger, turmeric and salt in 600 ml water for 8 minutes.
Step 3: Add cooked mashed toor and 200 ml water; add pepper–cumin powder.
Step 4: When it froths, turn off — do not boil hard.
Step 5: Temper with ghee, mustard, hing and curry leaves; add coriander.
Step 6: Rice: cook in 4× water until soft.