Cumin Peppercorn Rasam

You need

Toor dal - 1 1/2tablespoon

Cumin seeds - 2 tablespoons

Peppercorn - 10

Red chilly - 1

Coriander seeds - 1 tablespoon

Tamarind paste - 1/2 teaspoon

Salt

For seasoning

Mustard seeds - 1 teaspoon

Ghee - 1 teaspoon

Curry leaves

Method

• Blend all the ingredients together with required water to make a paste.
• Add water and allow to boil. Do not dilute too much.
• Allow to boil until the raw smell of all the spices go away.
• Dilute the Rasam now with water and bubble for 2 minutes.
• For seasoning - In a pan add ghee and splutter mustard seeds, add curry leaves and pour this over the rasam.
• Serve hot