1. 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).

2. 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

1. Next step is to make the fresh rasam paste.

2. 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.

3. Roast the above on medium heat until the spices are lightly roasted and aromatic.
4. Let cool and transfer to a blender jar. Blend coarsely.
5. Add chopped tomatoes (about 2) and blend to make a fine puree. This is the rasam paste.

6. NOW TO MAKE THE PRESSURE COOKER RASAM RICE

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

8. 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.

9. 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.

10. 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.

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

12. 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.

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

14. 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).

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

FINAL TADKA

1. 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.

2. 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.

3. Enjoy and Happy Cooking/Eating!