This one-pot Rasam Rice is a creamy, comforting, and flavorful dish, perfect for busy weeknight lunches. It combines rice and dal with a blend of aromatic spices, tomatoes, and tamarind, all cooked in a pressure cooker for convenience.
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All Ingredients - For Crushing
Garlic cloves4-5
Cumin seeds1 tsp
Black pepper1 tsp
All Ingredients - Main Ingredients
Raw rice1 cup
Toor dal1/4 cup
Ghee2 tbsp
Mustard seeds1 tsp
Dry red chili2
Green chili1, slit
Hing (Asafoetida)A pinch
Tomatoes2 medium, finely chopped
SaltTo taste
Turmeric powder1/2 tsp
Rasam powder1 tbsp
Curry leavesA sprig
Tamarind water1/2 cup
Water3.5 cups
Fresh coriander leavesFor garnish
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 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.
Step 2: Rinse Rice and Dal
Rinse the raw rice and toor dal thoroughly under running water until the water runs clear. Set aside.
Step 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.
Step 4: Sauté Crushed Masala and Tomatoes
Add the coarsely crushed garlic, cumin, and black pepper paste to the cooker and sauté gently for about until fragrant. Next, add the finely chopped tomatoes and cook until they turn soft and pulpy, stirring occasionally.
Step 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.
Step 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.
Step 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.
Step 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.
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