Home » Recipes » Instant Pot Rasam

Instant Pot Rasam

by Sophie

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.

Instant Pot Rasam

What is Rasam?

tomato 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?

Ingredients of 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?

A spoonful of instant pot rasam

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?

Easy Instant pot 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

Easy Indian 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. 

Easy Indian Instant pot rasam

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:

Ingredients of rasam

1/4 cup Toor dal or split pigeon peas, 3 large tomatoes chopped, 1 tsp tamarind pulp, 6-7 whole black peppercorns (slightly crushed), 1 tbsp Rasam powder, 1/2 inch ginger minced, 10-12 curry leaves, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp cooking oil, 2-3 dried red chilies, 1/4 tsp Asafoetida, Cilantro to garnish, Salt to taste 

Optional:

1 tsp oil, 4 small garlic pods chopped, 1/2 tsp ground black pepper+cayenne pepper(mixed equal amount)

Method of Making Instant Pot Rasam:

How to make 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. 
  • In a small tadka pan, add a tsp 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. 
Easy Indian Rasam
Easy Indian rasam

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.
0 from 0 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
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 75kcal
Author: Sophie
Cost: $3

Equipment

  • Instant pot

Ingredients

  • 1/4 cup Toor dal or split pigeon peas
  • 3 large tomatoes chopped
  • 1 tsp tamarind pulp
  • 6-7 whole black peppercorns slightly crushed
  • 1 tbsp Rasam powder
  • 1/2 inch ginger minced
  • 10-12 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp cooking oil
  • 2-3 dried red chilies
  • 1/4 tsp Asafoetida
  • Cilantro to garnish
  • Salt to taste
  • Optional:
  • 1 tsp oil
  • 4 small garlic pods chopped
  • 1/2 tsp 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.
  • In a small tadka pan, add a tsp 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.

Nutrition

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

Other instant pot South Indian recipes that you may love:

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Agree Read More