Garlic-Black Pepper Rasam Serving size: 1 cup Serves 4 Ingredients: 1 Tsp.

Tamarind Paste 1/4 tsp Turmeric powder 1/2 tsp of salt 8 cloves of Garlic 1/4 tsp whole black pepper 1/2 tsp cumin seeds 2 dried red chilli peppers 1/4 cup + 1/2 tsp of yellow split pigeon peas 1/2 tsp of black gram 1 tsp of oil(sunflower/olive) For garnishing: 1/2 1/4 7-8 1/2 tsp Black mustard seeds tsp fenugreek seeds Curry leaves tsp clarified butter(ghee)

Method of preparation: Cook 1/4 cup of the yellow split pigeon peas in a pressure cooker and keep t hem aside. Dissolve the tamarind paste in four cups of water, add the turmeric powder a nd salt. Bring the tamarind water to boil and let it simmer for 10 minutes. Meanwhile, peel the garlic and cut it into small slices. Take a medium frying pan and add the oil, I used sunflower oil. To the oil add the garlic and fry it till it is golden brown. Then to the pan add; black pepper,cumin seeds, red chilli peppers,black gram , and the remaining 1/2 tsp of yellow split pigeon peas. These are to be fried just for a few seconds till the pigeon peas get a redd ish color. Once this is done, grind this fried mixture to a paste. You can add some amo unt of water to it for easy grinding. Now add the paste to the simmering tamarind water and let it come to a boil. Take the cooked yellow split pigeon peas, add some water(1/4 cup) and mix it well with water, mash it lightly. Add this to the tamarind water and allow it to come to a boil.Once it comes to a boil switch it off and your rasam is ready. To garnish: Heat the refined butter in the frying pan and add the mustard se eds. Wait till the mustard seeds start spluttering. Switch of the stove, quickly add the fenugreek seeds and the curry leaves. Add this whole mixture to the Ras am. You can adjust the levels of tamarind, salt and spice to your taste. If you feel the rasam is a little too tangy for your taste you can try addin g 1/2 tsp of sugar. All of the ingredients can be found at an Asian-Indian grocery.