Cumin Pepper Rasam
Prep time
Cook time
Total time
Cumin Pepper Rasam with fresh ground masala
Recipe type: Side
Cuisine: Indian
Serves: 8
  • 1-2 cups stock from the tuvar dal, plus 1-2 tbsp of the lentils
  • 2 tomatoes, diced
  • 1 sprig curry leaves
  • ½ tsp of tamarind extract or a ½-inch ball of tamarind soaked in water and juices extracted
  • 1 tsp vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • A generous pinch of asafetida (hing)
  • 2 tbsp coriander leaves, chopped
  • For the masala:
  • 1 tsp coriander seeds
  • 1 tsp tuvar dal
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • ½ tsp vegetable oil
  1. Stir fry the masala ingredients in the oil until they are light gold and fragrant. Transfer to a blender and grind with just enough water to make a smooth paste.
  2. In a saucepan, heat the remaining oil.
  3. Add the mustard and cumin seeds and when they sputter, add the curry leaves
  4. Add ½ cup of water and tamarind paste.
  5. Bring to a boil, then add tomatoes.
  6. When the tomatoes break down slightly, add the ground masala paste.
  7. Bring to a boil and simmer for about 5 minutes.
  8. Add the dal and "stock" and salt to taste.
  9. Bring to a rolling boil and let it boil about 5 minutes.
  10. Garnish with coriander and serve hot.
Recipe by Holy Cow! Vegan Recipes at