Menasina Saaru

Method

1. 1

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup water. Extract and strain.

3. 3

   Make menasina (pepper) rasam powder: Dry roast 2 tsp black pepper, 1 tsp cumin, half tsp coriander seeds and 2 dried red chillies. Grind fine.

4. 4

   Combine: In a pan add tamarind water, mashed dal, 1.5 cups water, freshly ground pepper-rasam powder, half tsp turmeric and salt.

5. 5

   Bring to boil: Cook on medium heat. Bring to a rolling boil.

6. 6

   Add tomato: Add 1 crushed tomato to the boiling rasam. Cook 5 minutes.

7. 7

   Simmer: Reduce heat and simmer 8 minutes. Menasina saaru should be thin and intensely peppery.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, curry leaves and 1 dried red chilli.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the saaru.

10. 10

    Serve: Garnish with fresh coriander. Menasina saaru is Karnataka's celebrated pepper rasam — a digestive and immune booster. Serve over steamed rice.