Indian · Lunch
Pepper Water Soup (Low-Chol)
South Indian rasam-style pepper water built from tomato, garlic, cumin and crushed black pepper simmered into a thin, sour-spiced broth, finished with tamarind and curry leaves. Toor dal thickens it lightly. Made with low-fat coconut milk and no ghee to keep saturated fat and cholesterol down, ladled hot with steamed rice on the side.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
142Calories
7.2gProtein
2.1gFat
24.3gCarbs
7.2gSugar
6.2gFiber
410mgSodium
0mgChol
0.3gSat Fat
630mgPotassium
83mgCalcium
3.6mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
low-calorie
high-fiber
low-carb
low-chol
Instructions
1
Prep
Chop the tomato, crush the garlic, crush the black pepper coarsely, and measure out the tamarind paste, cumin, turmeric and curry leaves.
2
Simmer
Combine the cooked toor dal, tomato, tamarind paste, cumin, turmeric and 1 cup water in a small saucepan; bring to a boil over medium heat, then reduce to low and simmer 12 minutes until the tomato breaks down.
3
Bloom
Warm the vegetable oil in a small pan over medium heat; add the mustard seeds and torn dried chili, and toast 30 seconds until the mustard seeds crackle and pop.
4
Plate
Pour the tempering into the broth, season with salt to taste, scatter the chopped cilantro over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup240g, cooked toor dal
- 11 small tomato
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 12-16 curry leaves
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp mustard-seed
- 22 dried chili
- 2 cup480ml water
- 1 tsp1 tsp vegetable-oil
- salt to taste
- 2 tbsp2 tbsp cilantro
