Pepper Rasam – Sadvidya Foundation

Ingredients

• ½ cup/100g toor dāl
• 5 cups/1¼ litre water
• 1½ tsp fine rock salt
• 4 tsp jaggery
• ¼ cup coriander leaves, chopped
• 2 tsp ghee
• ½ tsp mustard seeds
• 1 tsp split urad dāl
• ½ – 1 tsp whole black peppercorns
• 1 tsp cumin seeds
• ⅛ tsp asafoetida powder
• 6 fresh curry leaves
• ⅛ tsp turmeric powder
• ½ cup/40g shredded dried coconut
• 1 cup/250ml warm water