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A comforting one-pot South Indian meal where fluffy rice is cooked with a tangy, spicy, and aromatic tomato-tamarind broth. It's the ultimate comfort food, quick to make and perfect for a light lunch or dinner.
Prepare the Rice and Dal: Wash the rice and toor dal together under running water until the water runs clear. Soak them in 2 cups of water for at least 20 minutes. After soaking, drain the water completely.
Pressure Cook: In a 3-liter pressure cooker, add the drained rice and dal, finely chopped tomatoes, rasam powder, turmeric powder, hing, and 1 teaspoon of salt. Pour in 4 cups of fresh water and stir well to combine.
Cook the Mixture: Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles, which should take about 15 minutes. After the whistles, turn off the heat and allow the pressure to release naturally.
Mash and Add Tamarind: Once the pressure has settled, open the cooker. Use the back of a ladle to gently mash the cooked rice and dal mixture to achieve a creamy, cohesive texture. Stir in the tamarind paste and mix well. If the consistency is too thick, add up to 1/2 cup of hot water and mix.
Prepare the Tempering (Tadka): Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for about 45 seconds until the garlic is aromatic and the curry leaves are crisp.
Combine and Serve: Pour the hot tempering over the rasam rice in the cooker. Add the remaining 1/2 teaspoon of salt (or to taste) and the chopped coriander leaves. Mix everything gently. Serve hot with a side of papad or a simple vegetable stir-fry.
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A comforting one-pot South Indian meal where fluffy rice is cooked with a tangy, spicy, and aromatic tomato-tamarind broth. It's the ultimate comfort food, quick to make and perfect for a light lunch or dinner.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 297.26 calories per serving with 7.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 cup of finely chopped vegetables like carrots, green beans, and peas to the pressure cooker along with the rice and dal.
For a different flavor profile, skip the tamarind paste and add 1-2 tablespoons of fresh lemon juice just before serving.
Increase the amount of toor dal to 1/2 cup or add 1/4 cup of moong dal along with the toor dal for a higher protein content.
Add 1-2 slit green chilies along with the tomatoes in the pressure cooker, and increase the amount of rasam powder or dried red chilies.
The combination of spices like cumin, hing (asafoetida), and pepper (found in rasam powder) is known to stimulate digestive enzymes, prevent bloating, and promote good gut health.
Toor dal (split pigeon peas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Ingredients like turmeric (with its active compound curcumin), garlic, and tomatoes are rich in antioxidants and vitamins that help strengthen the immune system and fight off infections.
As a warm, soft, and semi-liquid meal, Rasam Rice is easy to digest and helps in hydrating the body, making it an ideal comfort food, especially when feeling unwell.
One serving of Rasam Rice (approximately 260g or 1.5 cups) contains around 310-330 calories, making it a moderately light yet satisfying meal.
Yes, Rasam Rice is considered a healthy and balanced meal. It provides carbohydrates from rice, protein from dal, and essential nutrients from tomatoes and spices. The spices used, like turmeric and cumin, have digestive and anti-inflammatory benefits.
Absolutely. You can cook the soaked rice and dal in a heavy-bottomed pot with a lid. It will take longer, about 30-40 minutes, and you may need to add more water. Cook until the rice and dal are very soft and mushy.
Short-grain rice varieties like Sona Masuri, Ponni, or Seeraga Samba work best as they become soft and absorb the flavors well. Avoid using long-grain basmati rice, as it tends to stay separate.
Yes, it's very easy to make this vegan. Simply substitute the ghee with a neutral vegetable oil or coconut oil for the tempering.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The rice will thicken upon cooling, so add a little hot water while reheating to restore its consistency.