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Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.
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5 from 1 vote

Easy Rasam Rice

This is just what you need for a detox meal or when you have the sniffles. With the goodness of turmeric and pepper, this wholesome one-pot meal is nourishing and filling.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 4 persons
Calories: 194kcal

Equipment

  • Instant Pot
  • Pan
  • ladle

Ingredients

  • 1 cup chopped tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.
  • 1 green chili slit
  • 4 cloves garlic peeled
  • 1/4 cup Toor dal
  • 1/2 cup Brown rice
  • 1/4 cup Quinoa Read blog post for more details
  • 1 tsp tamarind paste
  • 3/4 tsp turmeric poweder
  • 1 tsp Rasam powder
  • 1.5 tsp Kosher salt or to taste
  • 2 cups water

Tempering

  • 1 tsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp freshly cracked black pepper
  • 10 curry leaves

Garnish

  • 1 tbsp finely chopped cilantro leaves

Instructions

Soaking

  • Place the quinoa, brown rice and Toor Dal in a colander.
  • Wash well under running water.
  • Transfer to a mixing bowl and add 2 cups water.
  • Soak this for 15 minutes.

Cooking Time and Mode

  • Insert the inner pot into the Instant Pot.
  • Add the tomatoes, green chili, garlic, Rasam powder, turmeric powder to the pot.
  • Drain the water completely from the quinoa mixture.
  • Now, add the salt, tamarind paste and the quinoa mixture.
  • Add 2 cups water to this.
  • Stir well to combine.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant pot and turn the valve to SEALING.
  • Plug in the Instant Pot and choose PRESSURE COOK MODE ON HIGH PRESSURE FOR 15 MINUTES.
  • Allow the cooking cycle to complete fully.
  • When the cooking cycle is complete, wait for the pressure to release naturally.
  • Once done, open and mix well.
  • Garnish with finely chopped cilantro leaves and serve as is if you want a zero-oil version of this dish. Or proceed to tempering

Tempering

  • Heat a small pan with sesame oil.
  • Add the mustard seeds and when they pop, tip in the cumin seeds and pepper.
  • When the cumin seeds crackle, add the curry leaves.
  • Immediately, transfer the tempering to the cooked rice.
  • Mix well.
  • Garnish with finely chopped cilantro leaves and serve hot.

Notes

  1. Instant pot timings vary based on your geographic location. The IP takes longer to come to pressure if you live in a high altitude place.
  2. The nutrition facts are provided here as a courtesy and are not an accurate representation. Please do due diligence by consulting a certified nutrition expert if you have any health concerns.
  3. Your Toor dal may not cook well if they are old. If you are using older lentils, increase the soaking time to 30 minutes.
  4. You can add more water to adjust the consistency if you like it more gooey.
  5. The fresh tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 194kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1012mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 58mg | Calcium: 67mg | Iron: 2mg
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