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 a 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.
~ Evening, Praia Do Guincho
Pepper Rasam
Preparation – 45 minutes
Serves 3 – 4
Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme.
Use heaped measurements except when stated otherwise.
ingredients
⅓ cup/65g toor dal
3 cups/750mlwater
1 tsp fine rock salt
4 tsp jaggery/brown sugar
¼ cup coriander leaves, chopped
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/40g shredded dried coconut
1½ cup/375ml warm water
second voggarane
1 tsp ghee
1 tsp cumin seeds
6 fresh curry leaves – torn in half
preparation
1. In a saucepan, wash toor dal until water runs clear, drain and pour 3 cups water, bring to boil, then reduce heat to maintain a rapid simmer – simmer, uncovered until dal is soft and broken down – approximately 30 – 40 minutes.
2. While waiting for the dal to cook, chop the coriander and measure out the spices for both voggarane – set aside.
prepare first voggarane
3. In a small pan over medium heat, add ghee and mustard seeds; when the seeds turn grey and pop, add urad dal, whole peppercorns, and cumin seeds – fry until the urad dal is golden brown. Add asafoetida, 6 curry leaves, and turmeric powder – swish or stir the pan for the spices to fry evenly, stir in the dried coconut and 1 cup water.
4. Pour into blender and blend until smooth – 1 minute. Add to dal, use some liquid from dal to swish blender clean.
5. Add salt and jaggery – set aside.
prepare second voggarane
6. Heat remaining ghee, add cumin seeds and curry leaves – fry until the seeds are golden-brown. Add to dal, and stir in the coriander.
7. 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.
Goodness shared by Stacey
