Rasam Rice (Rice and Rasam) is a comforting mix of rice, tomatoes and dal all cooked together with just the right blend of spices. Rasam, a spiced South Indian tomato soup, is commonly eaten with rice or idli. Rasam rice is a one-pot dish where the rice and rasam are already mixed together. Rasam rice is also referred to as Rasam sadam.
Ingredients and Substitutes
Rice: The instant pot cooking times are based on using white rice. Any substitutes will require adjustments to the cooking time.
Tomatoes: Use ripe tomatoes for the best flavor. The amount of tomatoes in this recipe is based on tomatoes which are a smaller variety of tomatoes. If you use large tomatoes like heirlooms you may need less.
Dal: The instant pot cooking times are based on Toor dal (also referred to as a pigeon peas and arhar dal) and yellow moong dal. Any substitutes, like the rice, may require adjustments to the cooking time.
Curry leaves: A key ingredient in this recipe. Curry leaves can be purchased at any Indian grocery store.
Tamarind Date Chutney: Can also be purchased at any Indian grocery store. A plain tamarind chutney can be used as a substitute instead of tamarind date chutney.
Spices: Turmeric, cumin and coriander.
Cilantro: Adds the finishing flavor element but can be omitted if desired.
Lemon juice: Helps to bring out the tart and sour flavors found in Rasam.
How to Make It
Turn on instant pot to Saute mode. Add the mustard seeds and curry leaves.
Once the mustard seeds start popping add the dal and tomatoes and stir a few time for a about thirty seconds.
Add the tamarind date chutney and all the spices, salt, pepper and lemon juice. Put the lid on the instant pot and set to 40 minutes. Once the the cooking time is done let it sit for five minutes before opening the instant pot.
Open the lid, add the cilantro and stir. The rasam rice is ready to serve.
Looking for another comforting Indian recipe? Try our Quinoa Khichdi.
Rasam Rice | Rice and Rasam
Equipment
- 1 Instant Pot
Ingredients
- 8 Roma omatoes (Chopped small). Approximately two cups of tomatoes. Try to use ripe tomatoes. If you use tomatoes other than Roma, use about two to two and a half cups of tomatoes chopped.
- 1/2 cup Rice Use white rice.
- 2 tblsp Oil
- 2 tsp Mustard Seeds
- 2 tblsp Moong Dal
- 1 tblsp Toor Dal
- 1 tblsp Ground Coriander
- 1 tblsp Ground Cumin
- 1 tblsp Lemon Juice
- 1 1/2 tsp Salt Use more to taste.
- 1/2 tsp Black Pepper
- 1 tsp Turmeric
- 1/4 tsp Asafoetida
- 3 cups Water
- 1 cup Chopped Cilantro
- 5-8 Curry Leaves Depending on how fresh they are.
- 1 1/2 tblsp Tamardind Date Chutney
Instructions
- Turn on instant pot to Saute mode. Add the mustard seeds and curry leaves.
- Once the mustard seeds start popping add the dal and tomatoes and stir a few time for a about thirty seconds.
- Add the tamarind date chutney and all the spices, salt, pepper and lemon juice. Put the lid on the instant pot and set to 40 minutes. Once the the cooking time is done let it sit for five minutes before opening the instant pot.
- Open the lid, add the cilantro and stir. The rasam rice is ready to serve.