Jeera Pepper Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • Toor dal - 3 tbsps
  • Turmeric - 1/2 tsp
  • Black pepper powder - 1 tbsp
  • Cumin powder - 1 tsp
  • Red chillies - 4
  • Ghee - 1 tbsp
  • Jaggery - 1 small piece
  • Lemon juice - 1tsp
  • Asafoetida - 1 pinch
  • Salt to taste
  • Coriander leaves.

How to Make Jeera Pepper Rasam

  • Pressure cook tuvar daal with a little ghee and turmeric.
  • Add enough water so that the dhal is well cooked.
  • Pour the cooked daal into a vessel and heat. Add salt, jaggery.
  • Bring it to a boil.
  • Set aside.
  • Heat the remaining ghee.
  • Add red chillies, jeera powder, pepper powder and asafoetida.
  • When it is well sauteed, add it to the daal and stir well.
  • Add lemon juice garnish with coriander leaves and curry leaves.