Instant Pot Mysore Rasam Recipe / Tomato and Lentil Soup
Ingredients:
¾ cup toor dal
4-5 large tomatoes chopped
2 tablespoon rasam powder
¼ cup coconut fresh, grated
1½-2 teaspoon salt
2 tablespoon tamarind see notes
1 tablespoon jaggery
6 cups water divided
1 tablespoon ghee (use store-bought or homemade ghee)
2 tablespoon cilantro chopped
For the tempering:
2 tablespoon ghee
1 teaspoon mustard seeds
2-3 dried red chili
½ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
1 sprig curry leaves
½ teaspoon asafoetida hing
Directions:
Prep:
Take the tamarind in a small bowl and add ½ cup hot water. Let it sit for 10 minutes. Extract the tamarind pulp and discard the fiber and seeds.
Take rasam powder, coconut, and ½ cup of water in a blender jar. Grind it into a smooth paste (this is optional and can be skipped).
Making the rasam:
Set the Instant Pot in saute mode and add one tablespoon of ghee. Once it heats, add mustard seeds and let them splutter.
Next, add cumin seeds, methi seeds, hing, and curry leaves. Saute for a few seconds.
Add the tomatoes, toor dal, rasam powder paste, and salt.
Add 5 cups of water and give it a good mix.
Secure the Instant Pot lid and set the Instant Pot to 8 minutes.
Do a natural pressure release for 10 minutes, then do a quick release.
Set the Instant Pot to saute mode and add the tamarind extract and jaggery. Adjust salt and spices as needed. Also, adjust the consistency as needed. Simmer for 4-5 minutes.
Cancel saute mode and add one tablespoon of ghee and cilantro.
Serve hot with steamed rice and side dish of your choice.
