Rasam Rice (Rasam Sadam)
A few minutes in the kitchen and some pantry staples is all you need to make Rasam Rice, a comforting and filling one pot meal.
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.
Nutrition
Calories: 342kcalCarbohydrates: 69gProtein: 8gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 111mgPotassium: 422mgFiber: 6gSugar: 4gVitamin A: 512IUVitamin C: 76mgCalcium: 77mgIron: 2mg
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