Pepper Saaru

Method

1. 1

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook with half cup water for 4 whistles. Mash smooth and thin with half cup water.

2. 2

   Dry roast pepper and cumin: Coarsely crush 2 tsp black peppercorns and 1 tsp cumin seeds in a mortar. Keep them coarse — the texture matters.

3. 3

   Make saaru base: In a pan combine tamarind water (from marble-sized soaked tamarind), 1 crushed tomato, the coarse pepper-cumin, half tsp turmeric and salt.

4. 4

   Add dal water: Add mashed dal water and 1.5 cups more water. Mix well.

5. 5

   Bring to boil: Cook on medium heat. Bring to a rolling boil — the pepper aroma fills the kitchen.

6. 6

   Simmer: Reduce heat and simmer 8 minutes.

7. 7

   Check flavour: Pepper saaru should be thin, peppery and sharp. Add more pepper if needed.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and 1 sprig curry leaves.

9. 9

   Pour tempering: Pour ghee tempering into the saaru.

10. 10

    Serve: Garnish with fresh coriander. Pepper saaru is a traditional Karnataka cold and digestion remedy. Serve over rice or sip as soup.