Pepper away the Monsoon blues with this quick and simple Black pepper Rasam/soup
  • 8 – 10 Black pepprcorns
  • ~ 2tsp seedsCumene
  • ~ 1tbsp coconutdried grated
  • 4 – 5 curry leaves
  • Pinch of drops turmeric Lentilsof and few oil to cook the
  • to taste Salt
  • 1tsp gheehomemade
  1. Pressure cook the dal with ~ 2 xbd cups of water, a pinch of turmeric and 3-4 drops of oil.
  2. In a pan dry roast black peppercorns, cumene seeds, dried coconut and curry leaves one by one.
  3. Cool and coarsely grind the spices in a mortar and pestle.
  4. Heat ghee in a deep pan.
  5. Add the spice mix.
  6. Add the cooked dal along with the water. Adjust the consistency of water to your liking.
  7. Season with salt and boil for few minutes.
  8. Serve piping hot.
Recipe Notes


You can adjust the spices to your taste, it is a very forgiving recipe.

You can skip the ghee if you don’t want it, just mix the spices and the dal and boil together.

If you plan to serve this as a clear soup, let the soup stand for a few minutes and then just pour out the liquid. You can use the leftover dal to make some dal parathas or sambar

You can zest up the soup with a dash of lime juice