pepper rasam

26th July 2016


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

Serves 3 – 4

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme.  

Use heaped measurements except when stated otherwise.


⅓ cup/65g toor dal

750ml/3 cups water

1 tsp fine rock salt

4 tsp jaggery/brown sugar

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/40g shredded dried coconut

375ml/1½ cup warm water

second voggarane :

1 tsp  ghee

1 tsp cumin seeds

6 fresh curry leaves



In a saucepan, wash toor dal several times until water runs clear – then drain.  

Pour 3 cups water into a saucepan and bring to boil over 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.

While waiting for the dal to cook, chop the coriander and measure out the spices for both voggarane – set aside.

first voggarane:

In a small pan over medium heat, add 2 tsp ghee, once hot add mustard seeds; when the seeds start to splatter 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 – swishing the pan around allowing spices to fry evenly. 

Pour into the voggarane, dried coconut and 1½ cup warm water, stir to combine.

Pour into blender and blend until smooth, approximately 1 minute.


Add the blended voggarane mixture to dal, add an extra ¼ cup water to swish blender clean, pour 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, over medium heat, add remaining ghee, once hot, add cumin seeds and curry leaves – fry until the seeds are golden-brown. 

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.


 Goodness shared by Stacey

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