Name: Pressure Cooker Rasam Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¾ cup rice; ¼ cup toor dal (split pigeon peas); 2 large tomatoes (roughly chopped (preferably the sour variety)); 1 large marble sized fresh tamarind or 1/2 to 1 tsp of bottle tamarind paste; 2 tbsp sesame oil (preferably) (or any cooking oil); ½ tsp mustard seeds; ½ tsp jeera/cumin seeds; ½ tsp urad dal (split lentils); ½ tsp hing/asafetida powder; 2 tsp coriander seeds; 1 tsp jeera/cumin seeds; 1 tsp black pepper corns; ¼ tsp methi/dry fenugreek seeds; 1 tsp chana dal (split Bengal gram); 2-3 dry red chilies/chili peppers ((or use 1/2 tsp Kashmiri red chili powder/cayenne pepper powder)); Few curry leaves; 1 inch piece ginger (peeled and chopped); 2 tablespoons of ghee and/or sesame or coconut oil; 1 tsp mustard seeds; Few curry leaves; Dash of hing/asafetida powder (optional but definitely recommended); Freshly chopped cilantro/coriander leaves; More ghee when serving (optional again)

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Pressure Cooker Rasam Rice - this south Indian rice and lentil comfort food is a one pot deliciousness which I have been making again and again; that good and super easy made in a pressure cooker!

Using simple pantry friendly minimal Indian spices, some rice with lentils and a few aromatics, this finger licking good comfort meal has been on repeat in my kitchen; that addictive and yumm!

Just a salad and/or veggie stir fry with some crispy papads or potato chips, and my meal is complete.

When you are not in a mood to cook a variety of elements for one meal but still need something nutritious and delicious, this Rasam Rice is one you should make; so satiating, satisfying and comforting!

Do try and this definitely will be on repeat in your kitchen too.

RASAM RICE

Rasam basically is a tomato based soupy broth with mild spices (generally called rasam powder; store bought or homemade) that south Indians prepare often with their daily meals and enjoy over some piping hot rice.

(This is a more dilute version of sambar; another popular lentil dish; but without any veggies and only some tomatoes, spices and maybe some tamarind).

We thoroughly enjoy rasam with rice like many but in our house, we absolutely love to sip a piping hot bowl of this comforting soup like broth on the side with our regular meals too.

You can use store bought rasam powder or your own homemade too but making it fresh gives it that total oomph!

For this Pressure Cooker Rasam Rice, I prefer using my own homemade, instantly made fresh rasam powder spice mix!

Instead of making the rice and rasam separately, I decided to whip it up in one go in my pressure cooker; a total game changer if you are in a hurry to make a meal or are busy or just lazy to cook an elaborate meal!

Trust me, it is DELICIOUS!

I NEVER take seconds of most foods (portion control) but this rasam rice...I was reaching out for more with a sheepish grin, guilt free.

This is like a comfort meal for many south Indians; our family including.

One handful of spoonful of rasam rice and it is like a ”Mmmm” moment!

A tomato based dish, it is so simple to make using simple aromatic spices (to get that unique rasam flavor) and sometimes a dash of lentils.

(You can check out my “no lentil” rasam recipe here for a super quicker option)!

Pressure Cooker Rasam Rice needs just some very simple, easy steps;

Roast the spices and powder (or use readymade store bought Rasam powder if preferable)
Blend with a couple of tomatoes
Layer the washed rice and lentils in a pressure cooker with some tempered spices, the rasam paste, a dash of tamarind water and salt.
That is it.
Just add plenty of water, pressure cook and it is ready to devour with some popppadums, potato chips, salad, boondis etc.!
For that extra oomph, adding a ghee or oil and mustard seeds, curry leaves and hing tadka/tempering at the end is optional but I would definitely recommend it!

Have you tried this?

I can guarantee that your family will be relishing it every time you make it in your home like it is in ours.

INGREDIENTS NEEDED TO MAKE RASAM RICE

(Most of them you will definitely have if you love Indian cooking, especially south Indian dishes)

(Amounts and how to use them is in the recipe card below)

TOMATOES – the base of any rasam, just a couple of these are suffice!

I would preferably use the country or sour variety like vine ripened etc. but regular would do too as we will be adding a sour element to the dish like tamarind.

RICE – Any kind of rice is okay. I love to use Sona Masoori or any short grained rice. Basmati rice is generally not prefered for rasam rice.

LENTILS – the traditional one is toor dal or arhar dal also called split pigeon peas.

SPICES etc. FOR RASAM PASTE/MASALA (to be roasted) – coriander seeds, cumin seeds/jeera, dry red chili peppers, chana dal (split Bengal gram), urad dal (white split lentils), curry leaves, garlic cloves or ginger; any one, black pepper corns, methi or dry fenugreek seeds.

Other ingredients needed for the rasam spice mixture: haldi/turmeric powder, Kashmiri red chili powder and some hing/asafetida.

GHEE AND/OR SESAME OIL – this is needed for the initial tempering as well as a final one if using. South Indians, especially in Tamilnadu, mostly use sesame oil, so I have used that. You can use any cooking oil.

Rest is mustard seeds for the tempering, a marble sized lump of fresh tamarind or even some bottle tamarind paste and of course salt to taste.

SERVING SUGGESTIONS:

As it is an almost one pot meal, all you will need is some papad/poppadums, potato chips, boondis etc. on the side with maybe some fresh salad.

Serve it a bit on the watery side and of course piping hot!

If you have leftovers, then store in airtight container in the fridge and when ready to serve again, just dilute it a bit, adjust seasonings and then give it a boil; as good as freshly made!

This is one dish you have to make….comforting, lip smacking, satisfying, delicious, easy to make….I can go on!

Enjoy and Happy Cooking/Eating!

Now, to the recipe you all are waiting for:

Pressure Cooker Rasam Rice

This south Indian rice and lentil comfort food is a one pot deliciousness using minimal Indian spices, some rice with lentils and a few aromatics, made super easy made in a pressure cooker!

Just a salad and/or veggie stir fry with some crispy papad/poppadums or potato chips, and your meal is complete!

Course Brunch, Lunch

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Vanitha Bhat

Ingredients

¾ cup rice
¼ cup toor dal split pigeon peas
2 large tomatoes roughly chopped (preferably the sour variety)
1 large marble sized fresh tamarind or 1/2 to 1 tsp of bottle tamarind paste
2 tbsp sesame oil (preferably) or any cooking oil
½ tsp mustard seeds
½ tsp jeera/cumin seeds
½ tsp urad dal split lentils
½ tsp hing/asafetida powder

FOR THE RASAM PASTE (to be roasted):

2 tsp coriander seeds
1 tsp jeera/cumin seeds
1 tsp black pepper corns
¼ tsp methi/dry fenugreek seeds
1 tsp chana dal split Bengal gram
2-3 dry red chilies/chili peppers (or use 1/2 tsp Kashmiri red chili powder/cayenne pepper powder)
Few curry leaves
1 inch piece ginger peeled and chopped

FINAL TADKA/TEMPERING

2 tablespoons of ghee and/or sesame or coconut oil
1 tsp mustard seeds
Few curry leaves
Dash of hing/asafetida powder optional but definitely recommended

GARNISH

Freshly chopped cilantro/coriander leaves
More ghee when serving optional again

Instructions

Wash ¾ cup of rice and ¼ cup of toor dal well, soak for 1 hour and let drain. Set aside. (Soaking is optional but quickens the cooking time/process).
Soak the tamarind in some fresh water for a while and then squeeze out the tangy tamarind juice. This step can be omitted if using bottle tamarind paste as needed.

RASAM PASTE

Next step is to make the fresh rasam paste.
In a small saucepan, heat 2 tsp of sesame oil.
Add 2 tsp coriander seeds, 1 tsp jeera/cumin seeds, 1 tsp black pepper corns, ¼ tsp methi seeds, 1 tsp chana dal, 2-3 dry red chili peppers (you could use red chili powder instead too), few curry leaves and 1 inch piece ginger, roughly chopped.
Roast the above on medium heat until the spices are lightly roasted and aromatic.
Let cool and transfer to a blender jar. Blend coarsely.
Add chopped tomatoes (about 2) and blend to make a fine puree. This is the rasam paste.
NOW TO MAKE THE PRESSURE COOKER RASAM RICE
In a pressure pan, heat 2 tbsp of sesame oil and when hot add ½ tsp of mustard seeds; let it pop and crackle.
Now add the rest: ½ tsp of jeera, ½ tsp of urad dal, ½ tsp of hing powder and a few curry leaves.
Fry a few seconds to let the urad dal brown a bit.
Add the prepared rasam paste along with 1/2 tsp red Kashmiri red chili powder (more for color than spiciness) and fry on medium heat until you see oil starting to separate.
Now, tip in the washed and drained rice and toor dal mixture, tamarind juice or paste, salt to taste, ½ tsp haldi /turmeric powder along with 4 ½ cups to 5 cups of hot water.
Adjust the amount of tamarind juice according to your taste. Rasams are a bit on the sour side, so add accordingly.
Mix well, close the pressure pan and pressure cook on high for 5 whistles (or for 7 minutes on low after first whistle) in an Indian stove top cooker or if using an electric INSTANT POT, then pressure cook on “HIGH” for 5 minutes.
Let the pressure drop on its own and then open the pan.
Mix well and add more hot water to adjust consistency to your liking.
Rasam rice is mostly a bit watery.
(Add more seasonings like salt, sourness like tamarind juice/paste etc. too if preferred or needed).
Now, for the final tadka which I would definitely recommend for more oomph in the dish!

FINAL TADKA

In 2 tbsp of ghee or again sesame oil if vegan, add ½ tsp of mustard seeds. Let it pop and then add a few curry leaves and about ¼ tsp hing powder.
Add to the simmering rasam rice, mix gently and serve delicious, comforting rasam rice piping hot with some more ghee on top; fresh ghee is preferable mixed into rasam rice as most south Indians relish it but you can avoid if vegan.
Enjoy and Happy Cooking/Eating!

Recipe Notes

Adjust the amount of spices according to personal preference.
I have used ginger in my rasam rice but if you love garlic, then you can use that instead of ginger; about 4-5 small cloves.
If you are short on time, feel free to use store bought or homemade rasam powder instead of making fresh. But this freshly made spice mix is so flavorful and aromatic, my whole family loves it and I would not do it any other way!
Rasam rice is generally served a bit on the watery side, so adjust consistency accordingly.
If vegan, you can avoid ghee and use only sesame oil.
If you have leftovers, store in the fridge and when ready to serve, add more hot water, adjust seasonings (like salt, tamarind etc.), bring to a boil and serve hot!
Enjoy and Happy Cooking/Eating!

An absolute must try and totally delicious!

Step-wise Method to Make Pressure Cooker Rasam Rice

Wash ¾ cup of rice and ¼ cup of toor dal well, soak for 1 hour and let drain. Set aside. Soaking is optional but quickens the cooking time.
Soak the tamarind in some fresh water for a while and then squeeze out the tangy tamarind juice. This step can be omitted if using bottle tamarind paste.

RASAM PASTE

Next step is to make the fresh homemade rasam paste.

In a small saucepan, heat 2 tsp of sesame oil and add 2 tsp coriander seeds, 1 tsp jeera/cumin seeds, 1 tsp black pepper corns, ¼ tsp methi/dry fenugreek seeds, 1 tsp chana dal, 2-3 dry red chili peppers (you could use red chili powder instead too), few curry leaves and 1 inch piece ginger.

(If you love the flavor of garlic, then substitute the ginger with garlic).

Roast the above on medium heat until the spices are lightly roasted and aromatic.

Let cool and transfer to a blender jar. Blend coarsely.

Add chopped tomatoes (about 2) and blend to make a fine puree. This is the rasam paste.

Now to make the one-pot Pressure Cooker Rasam Rice

In a pressure pan, heat 2 tbsp of sesame oil and when hot add ½ tsp of mustards seeds; let it pop and crackle.

Now add the rest: ½ tsp of jeera, ½ tsp of urad dal, ½ tsp of hing powder and a few curry leaves.

Sauté a few seconds.

Add the prepared rasam paste along with Kashmiri red chili powder (more for color than spiciness) and fry on medium heat until you see oil starting separate.

Now, tip in the washed and drained rice and toor dal mixture, tamarind juice or paste, salt to taste, ½ tsp haldi /turmeric powder.

Adjust the amount of tamarind juice according to your taste. Rasams are a bit on the sour side, so add accordingly.

Add 4 ½ cups to 5 cups of hot water; quickens the cooking process/time.

Mix well, close the pressure pan and pressure cook on high for 5 whistles (or for 7 minutes on low after first whistle) in an Indian stove top cooker or if using and electric INSTANT POT, then pressure cook on “high” for 5 minutes.

Let the pressure drop on its own and then open the pan.

Mix well and adjust consistency to your liking. Adjust seasonings like salt, sourness (by adding more tamarind juice) etc. too.

Now, for the final tadka which I would definitely recommend for more oomph in the dish!

FINAL TADKA

In 2 tbsp of ghee or again sesame oil (if vegan), add ½ tsp of mustard seeds.

Let it pop and then add a few curry leaves and about ¼ tsp hing powder if needed.

Add to the simmering rasam rice, mix gently and serve piping hot with some more ghee on top; fresh ghee is preferable mixed into rasam rice but optional!