My mom is sometimes amazed with the techniques I use to prepare food. She is a person who cooks food the way it is to be prepared and one who is cooking since the age of 13! My methods are sometime so different from hers that she often wonders how the final dish will look and taste like!

But after watching me cook many dishes in the pressure cooker, she now says, make that quick potato masal or make that easy kurma! Feels so nice to be appreciated by a pro!!

So, this is one other dish that I mentioned in yesterday’s post. I make this on days when we have guests or need a quick meal.

This post is for Blogging Marathon #71, Week 3,Day 2, and the theme I have chosen for this week is ‘One pot meals‘, meaning , making a dish in just one pot!

I use:

Toor dal- 1/4 cup
Tomato -1 pureed
Tomato-1, chopped
Tamarind extract- 1/4 cup/ as needed
Garlic- a few pods, chopped
Curry leaves – a few
Turmeric powder- 1/8 teaspoon
Rasam powder- 2 teaspoons
Salt- to taste

For tempering:

Ghee- 1/2 teaspoon
Mustard-1/2 teaspoon
Cumin seeds- 1/4 teaspoon
Asafoetida powder- a large pinch
Curry leaves- a few

Coriander leaves to garnish

Heat oil in a pressure cooker and add garlic and curry leaves. Put in the tomato puree, tamarind extract, turmeric powder and rasam powder.

Add salt, toor dal and 1 1/2 cups of water. Pressure cook for 10 minutes. till dal is cooked.Once the pressure releases, remove the lid and whisk the rasam well so that the dal is well mashed. Add chopped tomatoes and bring to boil. Remove from heat.

Transfer onto a serving dish. You can stop with this step and serve but the tempering imparts a special taste to teh dish. So heat a small pan and melt ghee.Add asafoetida, mustard, cumin, curry leaves. When the cumin crackles,pour into rasam and mix.

Quick rasam is ready to serve!

 

Note:
  • The time required to cook will depend on the quality and quantity of dal used
  • I use a 3 litre pressure cooker for such quick meals.
  • Adjust the water and tamarind extract to suit the consistency of your choice.
  • You can add the tempering ingredients as soon as you add garlic and proceed with the rest of the process.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

Bon Appetit…

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