Easy Instant Pot Tomato Rasam Recipe
Try this classic South Indian recipe with an easy twist! Here's how to make delicious tomato rasam using an Instant Pot for a flavorful and nutritious soup.
Servings: 5
Calories: 98kcal
Equipment
Ingredients
- ½ cup toor dal pigeon pea
- 2 tomatoes diced
- 1 green chilies sliced
- 1½ tablespoon rasam powder
- ¼ teaspoon turmeric powder
- 1 tablespoon tamarind or lemon sized
- 1 tablespoon jaggery
- 3 cup water for instant pot method
- 2 tablespoon cilantro leaves chopped optional
- salt to taste
Tempering ingredients
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal
- 1 strand of curry leave
- 1 red chili optional
- 2 teaspoon coconut oil
Instructions
- Place the tamarind in the small bowl and add 2 tablespoons of water. Let it sit for 10 minutes.1 tablespoon tamarind
- Rinse the yellow lentils (toor dal) and soak for 15 minutes.
- In your Instant Pot inner pot, add the soaked lentils, chopped tomatoes, tamarind extract, rasam powder, turmeric powder, jaggery, and green chili.½ cup toor dal, 2 tomatoes, 1 green chilies, 1½ tablespoon rasam powder, ¼ teaspoon turmeric powder, 1 tablespoon jaggery, salt to taste
- Add salt to taste and 3 cups water. Mix everything well.
- Close the lid into the sealing position.
- Set the instant pot in pressure cook mode for 14 minutes on high pressure (manual). When the cooking cycle is complete, use the natural pressure release for 10 minutes, and then do a quick release of the remaining pressure.
- In a small pan, heat oil over a medium flame and splutter mustard seeds.½ teaspoon mustard seeds, ½ teaspoon urad dal, 2 teaspoon coconut oil, ½ teaspoon cumin seeds
- Add urad dal and cumin seeds, and let them saute for a few seconds.
- Add red chilies and curry leaves and continue to fry for a few seconds.1 strand of curry leave, 1 red chili
- Pour this seasoning over the cooked lentils in the Instant Pot.
- Mix well and add chopped coriander leaves (cilantro).2 tablespoon cilantro leaves chopped
- The rasam is now ready to serve. Enjoy it hot with rice or as a flavorful soup!
Notes
- Adjust the amount of water based on your desired consistency. For a thinner rasam, add more water, and for a thicker version, use less.
- If you don't have an Instant Pot, you can still make this rasam in a stovetop pressure cooker or a regular pot on the stove.
- Customize the spiciness by adding more or less green chili to suit your taste.
- You can use lemon juice instead of tamarind.
Nutrition
Calories: 98kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 54mg | Potassium: 172mg | Fiber: 4g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg