Instant Pot Moringa Rasam | Murungai Rasam | Mulligatawny Soup

5 from 6 votes

Moringa rasam - A soothing and comforting recipe for pepper broth with the goodness of moringa leaves made in Instant Pot.

Prep Time10

Cook Time5

Pressure Cooking + Pressure Releasing Time15

Course: Entree

Cuisine: South Indian

Keyword: instant pot rasam, moringa rasam

Servings:

Calories: 80kcal

Author: Srividhya G

In a small cast iron pan or kadai, dry roast the cumin seeds, whole pepper, and coriander seeds until it is fragrant for 3 to four minutes over medium heat.
Allow it cool and blend into a coarse powder.
Set the Instant Pot in saute mode and add the oil. When the Instant Pot display shows "HOT," add the mustard seeds and let it splutter.
Then add the chopped onion, whole garlic cloves, and moringa leaves.
Mix well and saute for 3 minutes or until the moringa leaves wilt.
Next, add the tomatoes, salt, and turmeric powder. Mix well. Then add the ground spice powder. Mix well and cook for a couple of minutes.
Add the three cups of water and check for salt. If required, add more.
Cooking quinoa using PIP method - If you are cooking quinoa or rice in the PIP method, place a tall trivet or egg rack and place the bowl with quinoa like below.
Press cancel and close the Instant Pot. Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 5 minutes at high-pressure mode and release the naturally.
When the pressure is all released, carefully open the instant pot. Mash some of the garlic and mix well.
Serve warm. Relish it as a soup with papad or serve it with rice.

I did not add any tamarind paste. You can reduce the tomato to one and add ¾ to 1 tsp of tamarind paste for this rasam.
Adjust the salt and pepper amount as per your taste. Pepper is the only spicing agent here. For a spicer rasam, add little extra pepper or one dried red chili.
While roasting the spices, you can two garlic cloves and let it roast along with the spices and blend it. It adds a fantastic flavor.
If you can't source moringa leaves, you can skip, or if you have moringa powder, add 1 to 1.5 tsp of the powder.
I did not add any curry leaves or cilantro as I want to bring out the flavors of moringa leaves. But you can add a few, and if you are not adding moringa, add more cilantro.
Usually, I add cumin seeds while tempering rasam. But for this one, I skipped it. But you can very well add cumin seeds. If you don't have mustard seeds in your pantry, skip mustard seeds and use cumin instead.
I usually add hing or asafoetida for all my recipes. It has become an everyday thing. Even for my cumin-pepper rasam, I added hing. I skipped for this one to keep it gluten-free. Add a pinch of hing; you are ok with gluten. But hing is optional for this rasam.
You can use ghee instead of oil for tempering.