Milagu Rasam (Tamil Black Pepper Rasam)
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Ingredients
- 40 g toor dhal (split pigeon peas)
- 3 tomatoes
- 1 tbsp tamarind paste
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 3 garlic cloves
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 104 kcal
- Protein
- 3.7 g
- Carbohydrate
- 11.6 g
- of which sugars
- 3.6 g
- Fat
- 4.3 g
- of which saturates
- 2.3 g
- Fibre
- 3.4 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 600ml water for 15 minutes until soft, then lightly mash.
- 2
Crush the black peppercorns, cumin seeds and garlic to a coarse paste using a pestle and mortar.
- 3
Add the chopped tomatoes, tamarind paste and the pepper-cumin-garlic paste to the dhal, and simmer for 10 minutes until the tomatoes break down and the rasam turns fragrant.
- 4
Top up with a little water if it has thickened too much; it should be thin and soupy.
- 5
Heat the ghee in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the rasam, scatter with fresh coriander and serve hot in bowls, with rice on the side if you like.
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