Pepper rasam

Rinse the toor dal and cook it with 200g water and a pinch of turmeric powder until very soft. Mash the cooked toor dal thoroughly and set aside.

Soak the tamarind in 50g warm water for 10 minutes, then extract the pulp by squeezing and straining. Discard the fibrous residue.

In a mortar and pestle, coarsely crush the black peppercorns and cumin seeds. Set aside.