One Pot Rasam Rice | Rasam Sadam
Discover the flavors of one-pot rasam rice with quinoa. A healthy and easy recipe that's perfect for a comforting meal.
Servings: 4
Calories: 117kcal
Equipment
- Electric or stove-top pressure cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 1 tbsp ghee you can use oil for the vegan version
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafetida a fat pinch would do, skip for a gluten-free version
- ½ tsp dried neem flowers optional
- 1 tomato chopped
- 1 cup quinoa rinsed
- 2 tbsp toor dal split pigeon peas, rinsed
- 1 tbsp rasam powder heaped, adjust according to taste
- ⅛ tsp ground turmeric
- 1.25 tsp salt or to taste
- ¾ tsp tamarind paste
- 5 to 6 curry leaves chopped roughly
- 2 tbsp cilantro chopped roughly
- ½ tsp ground pepper or to taste optional
- 3 to 3.5 cups water
Instructions
- Set the Instant Pot in saute mode, and when the display shows "hot," add the ghee. Let the ghee melt, and add the mustard, cumin, and hing. Then add the dried neem flowers, if using, and saute until the neem flowers turn brown or for about 45 to 60 seconds.
- Now add the chopped tomato and mix. Then turn off the Instant Pot. Turning off the IP and adding other ingredients helps prevent the newer models' burn signal.
- Now, we need to add all the other ingredients one by one. There isn't any specific order. :-)
- First, add the rinsed and drained quinoa and toor dal. Followed by rasam powder, ground turmeric, salt, tamarind paste, curry leaves, and cilantro.
- If you are using ground pepper, add it as well. I went with freshly grated pepper.
- Finally, add water. If you want mushy rasam sadham/rice, add 3.5 cups to 4 cups of water. I added a little over 3 cups of water for this recipe.
- Mix all the ingredients and thoroughly scrape the bottom of the Instant Pot.
- Close the Instant Pot. Ensure the sealing ring and the vent are in the sealing position.
- Pressure cook this for 12 minutes at high-pressure mode and let the pressure release naturally.
- Carefully open the Instant Pot. Mix and mash it gently. If you prefer a semi-solid porridge consistency, set the Instant Pot to saute mode, add more water, and mix. Add salt and let the rasam sadham cook for two minutes if needed. Turn off the heat. Garnish with more cilantro and ghee, and serve hot with your favorite vegetable.
Video
Notes
- I used quinoa in this recipe. You can replace it with regular rice, brown rice, millet, bulgur wheat, or any grain you choose.
- Adjust the salt, rasam powder, and ground pepper according to your preference.
- Also, I added only 2 tbsp of toor dal. However, you can adjust the grain-to-lentil ratio according to your preference.
- If you have trouble getting a mushy consistency with your toor dal, make sure to soak it for 30 minutes, and you can cook for up to 15 to 18 minutes. You can also use masoor dal or moong dal instead.
- If you can't source tamarind, add more tomatoes or lemon juice. Check the post above for the details.
- Dried neem flowers are entirely optional. As mentioned above, you can skip it or add other dried fryums.
- I kept it no-garlic rasam rice. You can add two to three crushed garlic pods.
Nutrition
Calories: 117kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 775mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 921IU | Vitamin C: 30mg | Calcium: 39mg | Iron: 2mg