Indian · Dinner
Pepper Water Soup
South Indian pepper water, known as milagu rasam, is a thin, peppery-tamarind broth built from toor dal cooking liquid, crushed black pepper, cumin, garlic and curry leaves, tempered in coconut oil with mustard seed. Served hot in a cup alongside plain rice, it warms the palate with sour, peppery heat.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
118Calories
5.1gProtein
3.7gFat
15.8gCarbs
3.1gSugar
4.2gFiber
410mgSodium
0mgChol
3.3gSat Fat
340mgPotassium
55mgCalcium
2.8mgIron
0mcgVitamin B12
5.2mgVitamin C
vegetarian
vegan
gluten-free
egg-free
low-calorie
low-carb
spice-route
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Mash the toor dal with a fork, dissolve tamarind paste into water until smooth, and mince the garlic.
2
Simmer
Combine dal, tamarind water, black pepper, cumin seed, garlic, and turmeric in a saucepan. Bring to boil over medium heat, then simmer 12 minutes uncovered until tamarind smell fades and liquid turns pale amber.
3
Temper
Heat coconut oil over medium heat until shimmering, add mustard seed and curry leaves, fry 30 seconds until mustard seed stops popping and curry leaves turn dark green and crisp.
4
Plate
Pour tempering into simmering broth, season with salt, simmer 2 minutes over low heat. Ladle into a small cup, scatter cilantro over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g11 oz cooked toor dal
- 2 tbsp2 tbsp tamarind paste
- 2 cup480ml water
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cumin seed
- 1212 curry leaves
- 1 tsp1 tsp mustard seed
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp turmeric ground
- 2 tsp2 tsp coconut oil
- 2 tbsp2 tbsp cilantro
- salt to taste
