High-Protein Pepper Paneer Rasam with Rice

A flavorful and nourishing South Indian-inspired dish combining spicy black pepper rasam infused with protein-rich paneer cubes, served over steamed rice for a wholesome meal.

Steps

1. Dry roast black peppercorns, cumin seeds, and dried red chilies until fragrant; grind to a coarse powder. 2. Heat ghee/oil in a pot; add mustard seeds and curry leaves; let them splutter. 3. Add chopped tomatoes and turmeric powder; sauté until tomatoes soften. 4. Add cooked toor dal, tamarind paste, ground spice powder, salt, and water; bring to a boil. 5. Let the rasam simmer for 10 minutes to blend flavors. 6. Add paneer cubes and simmer for another 5 minutes to warm through. 7. Serve hot rasam over steamed basmati rice, garnished with fresh coriander.

100g paneer, cubed 1/4 cup toor dal (pigeon peas), cooked 1 medium tomato, chopped 1 tsp black peppercorns 1 tsp cumin seeds 2 dried red chilies 1/2 tsp mustard seeds 1/4 tsp turmeric powder 2 cups water 1 tsp tamarind paste 1 tsp ghee or oil 1 sprig curry leaves Salt to taste 1/2 cup cooked basmati rice Fresh coriander for garnish