Instant Pot Rasam
Servings: 6
Equipment
- Instant Pot
Ingredients
- 1/2 cup dry toor daal
- 4 cups water
- 1/2 cup tomato purée
- 2 tsp tamarind concentrate
- 2-3 tsp rasam powder
- 2-3 tsp salt or more to taste
- 1 stem curry leaves
- 3-4 tsp chopped cilantro
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp whole cumin
- Pinch asafetida hing
Instructions
- Heat 2 tbsp oil in your Instant Pot set to sauté mode.
- Add the mustard seeds.
- Once they start to splatter, add cumin, asafetida, and curry leaves.
- Sauté for 2-3 min and add the daal and water.
- Next, add the tomato purée, rasam powder, tamarind concentrate, and salt.
- Mix well and cook for 5 minutes on high pressure.
- Allow the pressure to naturally release for 25 minutes before opening the lid and adding in the cilantro.
- Serve over rice and with a side of crispy potato curry or green bean curry (my favorite way to eat it)