GG had been on this Hallyu craze recently and wanted to eat Bingsu at a newly opened shop at the food court near our home. I accompanied her and BB. All I did was take a few bites from them but came down with a sore throat almost immediately! My solution was to make a traditional pepper rasam to which I added some ginger, both which are good for throats. You can also have this as a soothing soup when you are sick or when it is cold and rainy outside.
Ginger Pepper Rasam
- 1 cup Toor dal, washed and cooked till it is soft and mushy
- 1 small lime sized tamarind, soaked in hot water for 20-30 minutes and then the juice extracted
- 2 tomatoes
- 1 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2-3 dried red chillies
- 1-inch piece of ginger
- 1 tbsp ghee
- 4-5 curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp jaggery (optional)
- Salt to taste
- Coriander leaves to garnish
- Blend together the peppercorns, dried red chillies, ginger and 1 tsp cumin seeds with 1 tomato into a smooth paste and keep aside.
- Smoosh the tamarind and drain the water into a pot along with the cooked dal.
- Chop the other tomato into quarters or eights and drop it into the pan.
- Boil for a while till the raw smell of the tamarind goes away, around 5-7 minutes.
- Now add the blended paste along with salt and jaggery and let it boil till the tomatoes are completely cooked. Switch off the gas and start the tempering.
- In a smaller pan, heat the ghee and when hot, add the mustard and balance cumin seeds. When they pop, add the curry leaves and asafoetida and stir before pouring it into the rasam.
- Garnish with chopped coriander leaves and serve hot as an accompaniment to rice or as a soup
- If you don’t have jaggery, you can use sugar instead or even omit it completely.
- If you don’t have tamarind, you can either use 1 tbsp tamarind paste (which you can get at any Indian store) or use lemon juice. If using lemon juice, add it according to taste at the very end, just before serving.
- If you are planning to have this as a soup, omit the dal and follow the rest of the recipe.