Indian · Dinner
Pepper Water Soup (Dairy-Free)
South Indian pepper water is a thin, peppery broth built from crushed black pepper, cumin, garlic and tamarind, simmered with toor dal for body and finished dairy-free with coconut oil in place of ghee. Served hot in a cup alongside steamed rice, it is warming and lightly sour.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
289Calories
13.6gProtein
4.8gFat
43.4gCarbs
7.2gSugar
12.6gFiber
635mgSodium
0mgChol
3.5gSat Fat
785mgPotassium
125mgCalcium
4.5mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Using a mortar and pestle, coarsely crush the black pepper and cumin seeds; crush the garlic cloves flat with a knife blade.
2
Simmer
Combine the toor dal, water, tamarind paste, turmeric and curry leaves in a small saucepan; bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes until the tamarind smell fades.
3
Bloom
Heat the coconut oil in a small pan over medium heat; add the crushed pepper, cumin, garlic and torn dried chili; cook 1 minute until fragrant.
4
Plate
Pour the tempered spices into the simmering broth with the salt; simmer 5 minutes over medium-low heat, then ladle into a cup and top with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked toor dal
- 480ml480ml water
- 2 tbsp2 tbsp tamarind paste
- 4 cloves4 cloves garlic
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric ground
- 22 small dried chili
- 1212 curry leaves
- 1 tsp1 tsp coconut oil
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, or to taste
