pepper rasam

26th July 2016

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Pepper Rasam is a simple and tasty liquid dish, considered tridhatus samya, balances all three doshas, Vata, Pitta, and Kapha.  It provokes the appetite and is helpful for indigestion. It helps to reduce nausea and is beneficial for those with high fever.  It may be consumed two or three times in a week.  It is recommended to be served with rice, a spoon of ghee and goes very well with steamed greens or a green bean palya.

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~ Evening, Praia Do Guincho

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Pepper Rasam

Serves 3 – 4

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma.  For those with Vata imbalance, it is recommended to reduce the toor dal to cup.

Use heaped measurements except when stated otherwise.

ingredients:

⅓ – ½ cup toor dal

1 litre/4 cups water

1 tsp fine rock salt

4 tsp jaggery

¼ cup chopped coriander leaves

first voggarane:

2 tsp ghee 

½ tsp mustard seeds

1 tsp urad dal

½ – 1 tsp whole black peppercorns, depending on your preferred spice

1 tsp cumin seeds

6 fresh curry leaves 

⅛ tsp asafoetida powder (hingu)

⅛ tsp turmeric powder

½ cup shredded dried coconut

250ml/1 cup warm water

second voggarane :

1 tsp  ghee

1 tsp cumin seeds

6 fresh curry leaves

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preparation:

In a heavy saucepan, wash toor dal several times until water runs clear – then drain.  Pour water into saucepan and bring to boil on a medium-high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dal is soft and broken down – approximately 30 – 40 minutes, 2 – 3 cups of liquid remaining.

first voggarane:

In a small pan/bandalei over medium heat, add 2 tsp ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add urad dal, whole peppercorns, and 1 tsp cumin seed. Once urad dal is golden brown, add 6 curry leaves, asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly. Pour into the voggarane, dried coconut and 1 cup warm water, stir to combine then pour into blender. Blend until smooth, approximately 1 minute.

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Add mixture to dal, use liquid from dal to swish blender clean, add back into the dal.  Add salt and jaggery – mix well and set aside.

second voggarane:

Tear remaining 6 curry leaves in half (this way everyone gets a curry leaf, receiving their benefits), set aside.

In the first voggarane pan/bandalei, over medium heat, add remaining ghee, once hot add 1 tsp cumin seeds and torn curry leaves. Fry until the seeds are golden-brown (careful not to burn the cumin.) Pour voggarane into dal, and stir in chopped coriander leaves.  Allow to sit for 5 minutes before tasting, adding more jaggery or salt as needed.  Serve with rice, green bean palya or sauteed greens and drizzle with a spoon of ghee.

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 Goodness shared by Stacey

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