Pepper Cumin Rasam

Today's post is "Pepper Cumin Rasam" with a Cherry Tomato twist.

Black pepper, cumin seeds are extensively used in Indian Cooking. Do you know:

👉 Black Pepper is the King of all spices and it:

☘️ has antioxidant & anti inflammatory properties.

☘️ helps to lower Cholesterol levels

☘️ promotes digestion

☘️ helps in treating respiratory diseases.

👉 Cumin Seeds:

☘️ boosts the immune system

☘️ reduces cholesterol levels

☘️ fights bacteria & parasites.

☘️ are a rich source of iron.

Let us make a healthy rasam using these two spices as the main ingredient.

https://video.wixstatic.com/video/b9da25_d7a571b454a44857bf2b6c39105d3211/480p/mp4/file.mp4

Ingredients:

Tomato 1

Cherry Tomatoes 4 or 5

Tur Dal 1/2 cup

Tamarind small lemon sized

Turmeric Powder a pinch

Asafoetida pinch

Salt to taste

Curry leaves few

To temper:

Oil or ghee 1 tsp

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Curry leaves few

Method:

• Soak the tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.

• Pressure cook the dal. Once cooked, mash it nicely.

• Add pepper, cumin seeds, red chilli, ginger and coriander leaves to a mixer jar. Grind into a smooth paste adding water. Keep it aside.

• Add the chopped tomatoes, tamarind extract, turmeric powder, asafoetida, curry leaves and salt to a vessel and bring them to a boil.

• Boil on a low heat until the smell of tamarind goes away.

• Add the ground paste (step 3), tur dal and dal water to the rasam.

• Add cherry tomatoes and let it simmer for 5 minutes. You will the see tiny tomatoes floating on the top.

• Switch off the flame.

• Heat a tbsp of ghee. To it add mustard seeds, cumin seeds, curry leaves. Once they splutter, add it to the rasam.

• Garnish with coriander and curry leaves.