One-pot Rasam Rice

# of servings:  4                     Soak Time:  10 mins           
Preparation Time:  10 mins            Cook Time:  20 mins           

This one-pot comfort food will become a family favorite in no time.  Easy to cook and easy on the stomach too.  Spiced with 3 ingredients (green chilies, black pepper, and ginger), this wholesome meal can be prepared without much monitoring.  Perfect for those days when one is under the weather—or when the weather's under, too.


Ingredients:

  • Rice - 1.5 cups
  • Tur daal - 0.25 cup
  • Water - 4.5 cups
  • Tomatoes - 2 medium-sized
  • Ginger - 1 inch
  • Green chili paste - 0.5 tsp
  • Black pepper - 1 tsp
  • Cumin - 1 tsp
  • Mustard - 0.5 tsp
  • Turmeric - 0.5 tsp
  • Curry leaves - 2 strings
  • Coriander leaves - 1 fistful 
  • Lemon juice - about 1 tbsp
  • Lemon zest - 1 tsp (optional)
  • Ghee or oil (if vegan) - 2 tsp
  • Salt 

Method:

  • Wash and soak the tur daal for 10 minutes
  • Wash the rice and set aside
  • Zest and squeeze the lemon juice
  • Blend the tomatoes, ginger, cumin, and black peppercorns together
  • Remove the water, add the soaked tur daal to the blender, and pulse
  • In a pressure cooker vessel, heat ghee/oil ('Saute' mode in IP)
  • Splutter the mustard seeds 
  • Add the curry leaves and turmeric
  • Scoop out this seasoning into a cup and add the blended ingredients to the same vessel
  • Add the washed rice and add the water
  • Mix everything well
  • Pressure cook ('Pressure cook' mode in IP for 5 minutes)
  • When ready, add the seasoning and salt as per taste
  • Adjust consistency with water if needed and bring to boil ('Saute' mode in IP)
  • Turn off heat 
  • Add chopped coriander leaves, lemon zest (if using), and juice
  • Enjoy hot, topped with a dollop of ghee


Tips and Tricks:

  • Washing and soaking the tur daal makes it easier to pulse in the blender
  • Manage spice as per preference as there are 3 different sources of spice in the recipe - green chilies, black pepper, and ginger
  • Adding coriander leaves, lemon juice, and zest after turning off the heat will keep the color of the coriander garnish and the lemon won't taste bitter

Pictures: 




Final Outcome:



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