Step 1: Prepare the Base Masala

Add 6 cloves of garlic, 1 tsp cumin seeds, and 1 tsp black pepper to a mortar and pestle. Crush them coarsely until fragrant.

Step 2: Prepare Rice and Dal

Take 1 cup (250 ml) raw rice and 3 tbsp toor dal in a bowl. Wash them thoroughly a few times and keep aside.

Step 3: Start Tempering

Heat 3 tbsp ghee in a pressure cooker. Once the ghee is hot, add 1 tsp mustard seeds and 1 red chilli (cut into two).

Step 4: Add Aromatics and Spices

Add 1 slit green chilli, 1/4 tsp asafoetida powder, and the crushed garlic, cumin, and pepper masala. Sauté on low flame until fragrant.

Step 5: Cook Tomatoes

Add 2 finely chopped tomatoes and cook until they turn soft and mushy.

Step 6: Add Powders

Add 1 tsp salt, 1/4 tsp turmeric powder, and 2 tsp rasam powder. Mix well and let the tomatoes blend with the spices.

Step 7: Add Curry Leaves and Tamarind Water

Throw in a few fresh curry leaves and pour in 1 cup of tamarind water. Mix everything gently.

Step 8: Add Rice and Dal

Add the washed raw rice and toor dal mixture into the cooker. Mix gently to combine with the other ingredients.

Step 9: Add Water and Pressure Cook

Pour in 6 cups of water (using the same cup for rice measurement). Stir everything once again. Close the cooker and pressure cook on medium flame for about 6-7 whistles.

Step 10: Finish the Dish

Once the pressure has released naturally, open the cooker. The rasam rice should be perfectly cooked, soft, and mushy. Stir gently.

Step 11: Garnish

Finally, add some freshly chopped coriander leaves and drizzle about 2 tbsp of ghee on top. Mix everything gently.

Step 12: Serve

Serve the hot and flavorful Rasam Rice with potato fries and crispy papad.

• Soaking the rice and dal for about 30 minutes before cooking can result in a softer and more melt-in-your-mouth texture.

• Adjust the amount of green chilies and black pepper according to your spice preference.

• If rasam powder is not available, sambar powder can be used as a substitute.

• For a vegan version, replace ghee with cooking oil.