This quick and easy Rasam Rice is literally a hug in a bowl. Go beyond your classic Dal Rice and try this Rasam Sadam, brimming with South Indian flavors- it's going to be your next favorite comfort food for sure.
All you'll need is a few pantry staples, a scratch-made Rasam Podi and your trusty pressure cooker to put the dish together.
Curries are my absolute favorite on days when I really want to enjoy a filling and tasty meal. When I'm craving something meaty, I turn to my Bhuna Gosht and when I want to have something simple, I whip up my chickpea Tikka Masala.
And then, there are some days, when I just don't feel like spending time in the kitchen, and just want something effortless and quick. This Rasam Sadam recipe is just that, and more!
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What's So Great About the Recipe?
This recipe is the perfect comforting meal to turn to after a long day at work, when you're looking for something filling and wholesome. Everything comes together in the pressure cooker, and you'll just need to top it off with a simple tempering (like I did with my Gujarati Kadhi)
You'll need just under 20 minutes from start to finish and a handful of pantry staples to make it.
Recipe Ingredients
Rice: Any short grain rice works wonderfully. Don't use Basmati rice or Jasmine rice here.
Pigeon peas: Split pigeon peas aka Toor Dal is the classic lentil used for this recipe. Make sure you soak it for 20-30 minutes before you use it.
Tomatoes: Ripe and juicy tomatoes work best. You can use canned tomatoes too, if that's what you have at hand.
Chilies: For the heat. I used fresh green chilies and some dried red chilies for that extra bit of spiciness.
Garlic: For that savory, umami flavor.
Tamarind pulp: Another classic addition! This lends the Rasam a delightful tanginess.
Spices: I used some cumin seeds, mustard seeds and asafoetida for the tempering, turmeric for the color and my homemade Instant Rasam powder.
Herbs: Curry leaves for the tempering and chopped cilantro to garnish.
Oil: Any neutral flavored cooking oil can do.
See recipe card for quantities.
Cumin spice is a staple in Indian cuisine and is an absolute must-have ingredient for the curry spice mix.
Substitutions & Variations
- If you don't have tamarind pulp, use some freshly squeezed lemon juice or lime juice to bring some tanginess to the dish.
- For that classic Indian flavor, swap the oil in the recipe for ghee, which lends a beautiful smoky aroma to the tempering! That's exactly what I did when I made my cumin rice.
How to Make Rasam Rice
Step 1: In your pressure cooker, combine the soaked dal, rice, chopped tomatoes, garlic, green chilies, turmeric, tamarind pulp and Rasam powder.
Step 2: Cook for about 10 minutes on medium heat until the rice absorbs all the water and turns soft.
Step 3: Mix and slightly mash everything with a spoon.
Step 4: Heat oil in a pan and add the cumin and mustard seeds. Once they splutter, add the curry leaves, asafoetida, green chilies and dry red chillies.
Step 5: Pour this over the rice and top with lots of chopped cilantro. Serve hot.
💭Top Tip
To make this a one pot meal, start by making the tempering in the pressure cooker and then adding all the ingredients.
How to Store Leftover Rasam Rice
Store the leftover Rasam Rice for up to 2 days in the refrigerator. You can reheat it in a pan over medium heat or in the microwave. You'll also need to add a bit of water to remove any clumps and adjust the consistency of the dish.
Tips & Tricks to Nail the Recipe
- The key to getting the tempering right is to ensure that the seeds splutter. Once they do, you can pour it over the Rasam Rice.
- I love the tangy, spicy flavors of this recipe, but if you want to bring a bit of sweetness as well, add some jaggery into the mix.
- If you don't have split pigeon peas, you can use yellow moong dal (split mung beans) instead.
How to Serve Rasam Rice
Enjoy a bowl of this steaming hot Rasam rice on its own or pair it with a simple salad like Laccha Onions or Kachumber salad.
I personally love teaming it up with a simple potato curry or my favorite Air Fryer Bhindi Masala and some Masala Chaas on the side- it's such a hearty and wholesome meal.
Recipe FAQs
You absolutely can! Just remember that it might take longer for the rice and the dal to be cooked through.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this Rasam rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rasam Rice (Rasam Sadam)
Ingredients
- 1 cup rice
- ¾ cup pigeon peas
- 1 tomato
- 2-3 garlic
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon curry leaves
- 1 tablespoon Rasam powder
- 2-3 green chilies
- 1-2 dried red chilies
- 1 tablespoon tamarind pulp
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida
- 1 tablespoon cilantro
- ½ tablespoon oil
Instructions
- In your pressure cooker, combine the soaked dal, rice, chopped tomatoes, garlic, green chilies, turmeric, tamarind pulp and Rasam powder.
- Cook for about 10 minutes on medium heat until the rice absorbs all the water and turns soft.
- Mix and slightly mash everything with a spoon.
- Heat oil in a pan and add the cumin and mustard seeds. Once they splutter, add the curry leaves, asafoetida, green chilies and dry red chillies.
- Pour this over the rice and top with lots of chopped cilantro. Serve hot.
Notes
- The key to getting the tempering right is to ensure that the seeds splutter. Once they do, you can pour it over the Rasam Rice.
- I love the tangy, spicy flavors of this recipe, but if you want to bring a bit of sweetness as well, add some jaggery into the mix.
- If you don't have split pigeon peas, you can use yellow moong dal (split mung beans) instead.
- To make this a one pot meal, start by making the tempering in the pressure cooker and then adding all the ingredients.
