Instant Pot Rasam

Instant pot rasam is my other go-to meal when I am seriously craving for south Indian food and don’t want to spend time making an elaborate meal. I love my tomato rasam as it is or with some hot steamed rice. Presenting my instant pot dal rasam recipe made in just under 15-minutes from start to finish.

What is Rasam?

Rasam is a lentil-based soup originated in the southern province of India. Usually, a typical Rasam recipe contains a sour ingredient(tomato/tamarind/lemon), spices and lentil(pigeon peas or any lentil). Rasam is generously tempered with mustard seeds, hot chilies, and curry leaves. 

What Spices Are Used in Rasam?

Cumin, black pepper, dried ginger powder, coriander, and dried red chilies are chief spices used in making the Rasam. The recipe of Rasam powder may vary based on regional cuisine.

Is Rasam Good For Health?

Rasam has fibers from lentils and antioxidants from tamarind or tomatoes. Fresh herbs like garlic and ginger also add up more nutritional value to this dish. Therefore, Rasam is a healthy dish and is good for health.

What Do You Eat With Rasam?

Rasam is often eaten with rice. However, in certain Indian regions, it is also served with vadas and/or as a soup. 

During my 9-long years in south India, I often ate Rasam rice during afternoon meals. This spicy and tangy soup is a dish in itself. Whenever there were extra in the kitchen, I preferred to enjoy it as a soup. Believe it or not, Rasam has many variations than you can ever imagine. But my favorite one is always the tomato-based instant pot dal Rasam. 

I like to keep the tomatoes chunky while making it. But feel free to purée the tomatoes with herbs and cook with the lentils in your instant pot. This definitely gives a slightly different flavor and texture. But both taste amazingly good. 

If possible, use sour tomatoes for this recipe. The heirloom tomatoes or the ones on vine work best for this dish. Or else, pick the juicy Roma variety for making this instant pot Rasam. I always use homemade Rasam powder that my mom makes but if I have to buy, I always go with the Shakti or Aachi brand. Even the 777 brand is one of my favorites. 

How to Make Instant Pot Rasam?

Ingredients:

¼ cup Toor dal or split pigeon peas, 3 large tomatoes chopped, 1 teaspoon tamarind pulp, 6-7 whole black peppercorns (slightly crushed), 1 tablespoon Rasam powder(reduce the amount based on your spice preference), ½ inch ginger minced, 10-12 curry leaves, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon cooking oil, 2-3 dried red chilies, ¼ teaspoon Asafoetida, Cilantro to garnish, Salt to taste 

Optional:

1 teaspoon oil, 4 small garlic pods chopped, ½ teaspoon ground black pepper+cayenne pepper(mixed equal amount)

Method of Making Instant Pot Rasam:

• Set the instant pot to a sauté mode and add oil. Once it is hot, add chilies, black peppercorn, and seeds, and allow them to splutter. 
• Now add Asafoetida and curry leaves. Once the curry leaves are cooked, add ginger and allow them to cook well while infusing their flavors in the oil.
• Add chopped tomatoes and mix well. When tomatoes are mushy(say 5-minutes), add the spice mix and stir well.
• Now add toor dal and 4 cups of water. Add salt and tamarind pulp and mix well.
• Add salt and close the lid while sealing the vent.
• Set the instant pot for 10-minutes of pressure cooking. After the cool time, allow for natural pressure release before opening the lid.
• Now mix in fresh cilantro and add 4 more cups of water. Bring the mixture to a boil.
• In a small tadka pan, add a teaspoon of oil and add garlic when the oil is hot. 
• Once the garlic is cooked, add pepper and cayenne pepper and allow it to infuse well.
• Turn the heat off and pour this tadka over the Rasam and mix well.
• Serve Rasam hot. 

📖 Recipe

Instant Pot Rasam

Instant pot rasam is my another go-to meal when I am seriously craving for south Indian food and don’t want to spend time to make an elaborate meal. I love my tomato rasam as it is or with some hot steamed rice. Presenting my instant pot dal rasam recipe made in just under 15-minutes from start to finish.

4.54 from 15 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Keyword: Instant pot rasam, IP rasam, pepper rasam, pressure cooker rasam, South Indian rasam, tomato rasam

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 75kcal

Author: Sophie

Cost: $3

Equipment

• Instant pot

Ingredients

• ¼ cup Toor dal or split pigeon peas
• 3 large tomatoes chopped
• 1 teaspoon tamarind pulp
• 6-7 whole black peppercorns, slightly crushed
• 1 tablespoon Rasam powder, (use less Rasam powder based on your spice preference)
• ½ inch ginger minced
• 10-12 curry leaves
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon cooking oil
• 2-3 dried red chilies
• ¼ teaspoon Asafoetida
• Cilantro to garnish
• Salt to taste
• Optional:
• 1 teaspoon oil
• 4 small garlic pods chopped
• ½ teaspoon ground black pepper+cayenne pepper, mixed equal amount

Instructions

• Set the instant pot to a sauté mode and add oil. Once it is hot, add chilies, black pepper corn, and seeds, and allow them to splutter.
• Now add Asafoetida and curry leaves. Once the curry leaves are cooked, add ginger and allow them to cook well while infusing their flavors in the oil.
• Add chopped tomatoes and mix well. When tomatoes are mushy(say 5-minutes), add the spice mix and stir well.
• Now add toor dal and 4 cups of water. Add salt and tamarind Pulp and mix well.
• Add salt and close the lid while sealing the vent.
• Set the instant pot for 10-minutes of pressure cooking. After the cool time, allow for natural pressure release before opening the lid.
• Now mix in fresh cilantro. Add four more cups of water and bring the mixture of a boil. Rasam is always very thin and broth-like. Adjust salt if necessary at this point.
• In a small tadka pan, add a teaspoon of oil and add garlic when the oil is hot.
• Once the garlic is cooked, add pepper and cayenne pepper and allow it to infuse well.
• Turn the heat off and pour this tadka over the Rasam and mix well.
• Serve Rasam hot.

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Notes

• Rasam is always thin and spicy.
• If you don’t like spicy rasam, reduce the Rasam powder.
• In case you Rasam is not tangy enough, use lime juice to add some sourness to your spicy broth. 

 

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Nutrition

Serving: 230g | Calories: 75kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Potassium: 229mg | Fiber: 4g | Sugar: 1g

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Other instant pot South Indian recipes that you may love:

• Quinoa Dosa
• Instant Pot Sambar