Indian · Lunch
Pepper Water Soup (Low-Calorie)
A light South Indian rasam-style pepper water made with tamarind broth, crushed black pepper, cumin and curry leaves, thickened lightly with toor dal for body. Served hot as a clear, tangy, peppery soup with steamed rice on the side, no cream or heavy fat used.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
119Calories
9.1gProtein
2.6gFat
19.2gCarbs
6.9gSugar
5.1gFiber
412mgSodium
0mgChol
0.4gSat Fat
618mgPotassium
72mgCalcium
2.9mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
low-calorie
gluten-free
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Crush the black pepper coarsely; crack the cumin seed; chop the tomato and cilantro; crush the garlic.
2
Simmer
Combine the toor dal, tamarind paste, tomato and water in a saucepan; bring to a simmer over medium heat for 8 minutes until the tomato softens and the liquid turns pale.
3
Bloom
Warm the vegetable oil in a small pan over medium-low heat, add the mustard seed, crushed cumin seed, curry leaves and garlic; cook 30–45 seconds until the mustard stops popping.
4
Pour the tempering into the saucepan along with the turmeric and crushed black pepper; simmer over low heat for 10 minutes until thin and sharply peppery. Season with salt to taste and scatter cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 430g430g cooked toor dal
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cumin seed
- 12-16 curry leaves
- 1/2 tsp1/2 tsp mustard seed
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp turmeric-ground
- 22 small tomato
- 2 cup480ml water
- 1 tsp1 tsp vegetable oil
- salt, to taste
- 2 tbsp2 tbsp cilantro, for garnish
