Andhra Pepper Rasam

Andhra Pepper Rasam is very popular in South India. It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold.
Ingredients
Toor Dal – ¼ cup (Soaked)
Chopped Tomato – 1 cup
Turmeric Powder – ½ tsp
Crushed Ginger and Garlic – 2 tsp
Tamarind Pulp – 1 tsp
Salt to taste
Chopped Coriander Leaves – few
(For Rasam Powder)
Cumin Seeds – 1 tsp
Coriander Seeds – 1 tsp
Fenugreek Seeds – ¼ tsp
Toor Dal – 1 tsp
Black Peppercorn – 4 tsp
Dry Red Chilli – 2
Curry Leaves – few
Oil – 2 tsp
(To Temper)
Dry Red Chilli – 2
Mustard Seeds – 1 tsp
Hing – ¼ tsp
Curry Leaves – few
Oil – 1 tsp
Method
Pressure cooks the toor dal with chopped tomatoes, crushed ginger garlic, chopped coriander leaves, turmeric powder, salt and enough water until 3 to 5 whistles comes out.
Dry roast coriander seeds, cumin seeds, red chilli, curry leaves, fenugreek seeds, toor dal and peppercorns till fragrant. Let it cool down. Then make it as a fine powder.
Add 2 tbsp of this powder to the dal mixture and mix well. Cover and cook till tomatoes are completely soft.
Heat oil in a pan, add all the ingredients which are under “to temper” and saute for few seconds. Then add this into rasam. Serve with hot steamed rice.