One-pot Rasam Rice

To make One-pot Rasam Rice in a pressure cooker, start by washing and soaking equal cups of rice and dal for 10-15 minutes. Soak some imli in water for 15 minutes. In the pressure cooker, heat oil and add mustard seeds, jeera, hing, curry leaves, dried red chillies, green chillies, and garlic. Sauté, then add diced onions and cook for 5 minutes. Add diced tomatoes and cook until mushy. Season with salt, haldi powder, coriander powder, and sambar masala. Mix in the soaked rice and dal, add double the water, and a bit of ghee. Pressure cook for 2 whistles, then add the soaked imli and cook for another 5 minutes before serving.

Yes, One-pot Rasam Rice is suitable for both vegetarians and vegans. The recipe uses plant-based ingredients like rice, dal, and vegetables, making it a wholesome meal option for those following a vegetarian or vegan diet. Just ensure to use oil instead of ghee if you want to keep it vegan.

If you don't have dal on hand, you can substitute it with lentils such as red lentils or split peas, which will provide a similar texture and flavor. Alternatively, you can use quinoa for a gluten-free option, but adjust the cooking time and water accordingly.

To store leftover One-pot Rasam Rice, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, add a splash of water to prevent it from drying out and warm it in the microwave or on the stovetop.

One-pot Rasam Rice pairs wonderfully with a variety of side dishes. You can serve it with a simple cucumber salad, papad, or a spicy pickle for added flavor. For a complete meal, consider pairing it with a side of yogurt or raita to balance the spices.