Step-by-Step Instructions

1. 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. 2.Rinse Rice and Dal

   Rinse the raw rice and toor dal thoroughly under running water until the water runs clear. Set aside.

3. 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. 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. 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. 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. 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. 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.