Black Pigeon Pea’s Rasam

Black Pigeon Peas
Black Pigeon Peas

Black Pigeon Peas are easily available in any supermarket. This is one simple and easiest method of preparing rasam.

Black Pigeon Pea Rasam

Recipe by pujabaliga92


Prep time


Cooking time




  • 1 cup Black Pigeon Pea

  • 4-5 crushed Garlic

  • 1-2 Dry Red Chilli

  • 1 cup of water

  • Salt as per taste


  • Wash and soak 1 cup of Black Pigeon Pea in water overnight at least for 8 hours. Drain off the water and transfer it to the cooker add water until it’s fully soaked and cook it in medium flame for 2-3 whistles or until it’s cooked and is soft.
  • Let the pressure fall on its own, then open the lid and let it cool for some time.
  • Strain off the entire contents of the cooker to another vessel, add water as per how much you require consistency of rasam, and also add salt to taste.
  • Bring it to a boil for 5 minutes on a medium flame.
  • Once it starts to boil turn off the flame season with crushed garlic and Dry Red chill.
  • Serve with hot rice.


  • 1. You can discard the Black Pigeon Pea separately and use it as a side dish by preparing a side dish of it or you can add it to rasam.

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