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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.
4.54 from 15 votes
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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

  • 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.

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. 
 

Nutrition

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