MENASINA SAARU/PEPPER RASAM /PEPPER LENTIL SOUP

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Rasam is an integral part of South Indian cuisine. Piping hot rasam with plain rice and a dash of ghee is a comfort food for many. Rasam rice can be paired with simple stir fried vegetables and papadam (fryums) to a fulfilling meal. Have rasam in a glass and sip it enjoying the aroma and it will stimulate your taste-buds. Rasam can double up as a soup as well if you want a change.
Menasina Saaru as we call it in karnataka is simple to prepare. Pepper rasam is recommended for those having running nose and cold because of the goodness of pepper, cumin, turmeric and curry leaves infused into the lentil stock.

Ingredients
  • tur Dal (pigeon pea lentil) - 1/2 cup
  • pepper corns - 1/2 spoon
  • cumin - 1 spoon
  • coriander seeds - 1 spoon
  • curry leaves - 2 sprigs
  • coriander leaves - 2 sprigs
  • asafoetida - 1 generous pinch
  • turmeric - 1/4 spoon
  • mustard seed 1/2 spoon for seasoning
  • ghee - for seasoning
  • lemon (optional)
  • salt - to taste
  • Method

Step 1
Cook the dal in a cooker /open in a sauce pan with water and turmeric
Step 2
Roast pepper, cumin, coriander seeds in a kadai (wok) till aroma wafts and keep aside, cool and powder using a pestle or dry grinder
In the same kadai add ghee , heat add mustard let it splutter, add curry leaves , chopped coriander, asafoetida
Step 3
Add powder, seasoning to cooked dal and adjust the thickness by adding water and bring to boil.
Squeeze in a lemon if you like rasam to be tangy
Serve

Tips
Addition of turmeric and 1/2 spoon oil to dal helps in better and quicker cooking.

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