Fullmeals

Rasam Rice – Home Cooking

Name: Rasam Rice – Home Cooking
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 4-5 Garlic cloves; 1 tsp Cumin seeds; 1 tsp Black pepper; 1 cup Raw rice; 1/4 cup Toor dal; 2 tbsp Ghee; 1 tsp Mustard seeds; 2 Dry red chili; 1, slit Green chili; A pinch Hing (Asafoetida); 2 medium, finely chopped Tomatoes; To taste Salt; 1/2 tsp Turmeric powder; 1 tbsp Rasam powder; A sprig Curry leaves; 1/2 cup Tamarind water; 3.5 cups Water; For garnish Fresh coriander leaves

Recipe by HOME COOKING

Ready in35 min
Prep15 min
Cook20 min
CuisineIndian · South Indian
Serves4 People
DifficultyEasy
Spicy level4/5
Calories~450 kcal

Ingredients

For Crushing

4-5Garlic cloves
1 tspCumin seeds
1 tspBlack pepper

Main Ingredients

1 cupRaw rice
1/4 cupToor dal
2 tbspGhee
1 tspMustard seeds
2Dry red chili
1, slitGreen chili
A pinchHing (Asafoetida)
2 medium, finely choppedTomatoes
To tasteSalt
1/2 tspTurmeric powder
1 tbspRasam powder
A sprigCurry leaves
1/2 cupTamarind water
3.5 cupsWater
For garnishFresh coriander leaves

Step-by-Step Instructions

1.Prepare the Spice Paste
In a mortar and pestle, coarsely crush the garlic cloves, cumin seeds, and black pepper until a rough paste is formed.
2.Rinse Rice and Dal
Rinse the raw rice and toor dal thoroughly under running water until the water runs clear. Set aside.
3.Temper Spices
Heat 1 tablespoon of ghee in a pressure cooker. Once hot, add mustard seeds and let them splutter. Then add the dry red chili, slit green chili, and a pinch of hing. Sauté for a few seconds.
4.Sauté Crushed Masala and Tomatoes
Add the coarsely crushed garlic, cumin, and black pepper paste to the cooker and sauté gently for about 1 minute until fragrant. Next, add the finely chopped tomatoes and cook until they turn soft and pulpy, stirring occasionally.
5.Add Dry Spices and Tamarind Water
Sprinkle salt to taste, turmeric powder, and rasam powder into the cooker. Mix well. Add a few curry leaves and pour in the tamarind water. Stir to combine all ingredients.
6.Combine Rice, Dal and Water
Add the rinsed raw rice and toor dal to the mixture in the pressure cooker. Pour in 3.5 cups of water and give it a quick stir to ensure everything is well mixed.
7.Pressure Cook
Close the lid of the pressure cooker and cook for 6 to 7 whistles on medium-high heat. Once done, let the pressure release naturally.
8.Garnish and Serve
Once the pressure has released, open the cooker. Garnish the rasam rice with fresh coriander leaves and a spoonful of ghee. Stir gently. Serve piping hot with papad or potato fry.