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One Pot Rasam Rice (Instant Pot & Pressure Cooker) Recipe

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4 from 85 reviews

One Pot Rasam Rice is a comforting South Indian dish made with rice and toor dal cooked together with aromatic spices, tamarind, and tangy rasam powder in an Instant Pot or traditional pressure cooker. This flavorful, soupy rice dish is enhanced with mustard seeds, curry leaves, garlic, and peppercorns, resulting in a perfect balance of spicy, tangy, and savory flavors. It can be enjoyed with side accompaniments like potato fry, pickles, and fryums for a wholesome meal.

  • Total Time: 40 minutes
  • Yield: 3-4 servings

Ingredients

Rice and Dal

  • ½ cup Sona masoori rice
  • ¼ cup toor dal

Spices and Seeds

  • 3 teaspoons oil
  • ½ teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • 4 medium garlic cloves
  • 1 teaspoon whole peppercorns
  • ⅛ teaspoon asafetida (hing)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (optional)
  • 1 dry red chili
  • 1 sprig curry leaves
  • 1 tablespoon rasam powder (adjust to preference)

Vegetables and Liquids

  • 2 medium tomatoes, chopped
  • 2 ½ cups water
  • 1 cup boiling water (added after cooking)
  • 2-3 tablespoons tamarind water
  • 1 ¼ teaspoon salt or to taste
  • 2-3 tablespoons fresh coriander leaves

Instructions

  1. Soak Rice and Dal: Wash the Sona masoori rice and toor dal thoroughly. Soak them together in water for 15 minutes to soften and prepare for cooking.
  2. Prepare Spice Paste: Using a mortar and pestle, lightly crush 2 teaspoons cumin seeds, 4 garlic cloves, and 1 teaspoon whole peppercorns together to form a coarse spice mixture.
  3. Sauté Spices: Heat 3 teaspoons of oil in the Instant Pot on sauté mode (or on stovetop if using a traditional pressure cooker). Add ½ teaspoon mustard seeds and wait for them to crackle. Add 1 sprig curry leaves and 1 whole dry red chili, sauté for 30 seconds. Then add the crushed cumin, garlic, and pepper mixture; sauté for another 30 seconds until fragrant.
  4. Cook Tomatoes: Add a pinch (⅛ teaspoon) of asafetida (hing) and the chopped 2 medium tomatoes along with ¼ teaspoon turmeric powder. Cook until the tomatoes become soft and mushy, about 3-4 minutes.
  5. Add Rice, Dal and Spices: Drain the water from the soaked rice and dal and add them to the pot. Add 1 tablespoon rasam powder, ¼ teaspoon red chili powder (optional), 1 ¼ teaspoon salt, and 2 ½ cups water. Stir well ensuring nothing sticks to the bottom. Optionally place a trivet and add some potato if desired.
  6. Pressure Cook: For Instant Pot: Seal lid and cook on high pressure for 10 minutes, then allow natural pressure release. For traditional pressure cooker: Cook on medium heat for 3 whistles, then allow pressure to release naturally.
  7. Finish Rasam Rice: After pressure cooking, add 2-3 tablespoons tamarind water and 1 cup boiling water to loosen the consistency, preventing mushiness. On sauté mode or low heat, cook for 3-4 minutes to blend flavors. Adjust salt if needed. Finish by stirring in a tablespoon of ghee if desired and garnish with fresh coriander leaves.
  8. Prepare Potato Fry (Optional): Sauté the cooked potatoes in a nonstick pan with red chili powder, garlic powder, and salt until they develop slight crispness. This adds a delicious side accompaniment.
  9. Serve: Serve the hot rasam rice accompanied by your favorite fry, pickle, and crispy fryums for a complete, comforting South Indian meal.

Notes

  • Soaking the rice and dal together saves cooking time and ensures even texture.
  • Tamarind water adds the signature tang to rasam rice; adjust quantity to taste.
  • Adding boiling water after cooking prevents the rice from becoming overly mushy.
  • Ghee can be added at the end for richness and enhanced aroma.
  • Cooked potatoes can be added inside the Instant Pot on a trivet or prepared separately as a crispy side fry.
  • Adjust red chili powder according to your spice preference or omit for milder taste.
  • Using Sona masoori rice is recommended for ideal texture but substitutes like ponni rice will also work.
  • Natural pressure release helps retain flavors and prevents rice from breaking down too much.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: South Indian

Find it online: https://allyumcooks.com/one-pot-rasam-rice-instant-pot-and-pressure-cooker-recipe/