Rasam Rice Recipe
Rasam rice is a comforting and flavorful South Indian dish that combines the tangy and spicy flavors of rasam with soft, fluffy rice.
Rasam rice is a comforting and flavorful South Indian dish that combines the tangy and spicy flavors of rasam with soft, fluffy rice. To make this dish, begin by cooking toor dal (pigeon pea lentils) until soft and mushy. In a separate pan, temper mustard seeds, cumin seeds, dry red chilies, and other spices in ghee or oil. Add garlic, tomatoes, and tamarind pulp, and cook until the flavors meld together. Then, mix the cooked dal with the spice mixture, add water, and simmer. Serve this hot rasam over freshly cooked rice, garnished with coriander leaves and a dollop of ghee, for a delicious and wholesome meal.
- 1/2 cup toor dal (pigeon pea lentils)
- 1 small tomato, chopped
- 1/2 teaspoon turmeric powder
- 1 tablespoon tamarind pulp
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dry 2-3 red chilies
- 1/2 teaspoon black peppercorns
- 2 garlic 2-3 cloves, crushed
- 1/2 teaspoon asafoetida (hing)
- 8 curry 8-10 leaves
- 1/2 teaspoon fenugreek seeds (methi)
- 2 cups water
- Salt to taste
- 1 tablespoon ghee or oil
- Fresh coriander leaves, chopped for garnish
- 1 cup rice
- 2 cups water
- A pinch of salt
- Cooking the Rice
- Wash the rice thoroughly under running water.
- In a pot, add the rice, water, and a pinch of salt.
- Cook until the rice is soft and fully cooked.
- Once done, fluff the rice with a fork and set it aside.
- Preparing the Rasam
- Pressure Cook the toor dal with turmeric powder and 2 cups of water until soft and mushy. Mash the dal and set it aside.
- In a pan, heat ghee or oil. Add mustard seeds and let them splutter.
- Add cumin seeds, fenugreek seeds, dry red chilies, and peppercorns. Sauté for a minute.
- Add crushed garlic and sauté until the raw smell goes away.
- Add chopped tomatoes and cook until they soften.
- Pour in the tamarind pulp and cook for 2-3 minutes.
- Add the mashed dal and mix well. Pour in 2 cups of water, adjust the salt, and bring to a boil.
- Reduce the heat and simmer for 5–7 minutes.
- Add asafoetida, curry leaves, and fresh coriander leaves.
- Turn off the heat.
- Serving
- Serve the rasam hot over a bed of cooked rice.
- Garnish with fresh coriander leaves and a dollop of ghee if desired.
Enjoy your comforting bowl of Rasam Rice!
Servings 5
- Amount Per Serving
- Calories 73kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Sodium 450mg19%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Dal: Use toor dal for a traditional flavor.
- Spices: Mustard seeds, cumin, dry red chilies, fenugreek seeds, and black peppercorns are essential for the tempering.
- Tamarind: Adds tanginess; adjust to taste.
- Ghee: Enhances the flavor but can be substituted with oil.
- Rice: Cook until soft; basmati or sona masoori rice works well.
- Garnish: Fresh coriander leaves and ghee are optional but recommended.
