Instant Pot Tuvardal Ginger Rasam (IP paruppu inji rasam)

This is a mild rasam with ginger flavour that soothes your throat when you have cold and fever. A simple potato fry (for vegans) and a nethily /fish fry ( for non-vegetarians) will be a nice combo for this rasam rice😋😋. Check out my other rasam varieties - horsegram rasam, ilai thalai rasam.

Cooking time: 15 mins

Serving: 4

Ingredients:

Tuvardal / Split pigeon peas - 1/4 cup (washed and soaked in water for 1 hr)
Tomato - 1 (big)
Green chillies - 3
Rasam powder - 3/4 tbsn
Turmeric - 1/4 tspn
Lemon juice - juice from 1/2 lemon
Coriander leaves - few (chopped)
Salt to taste

For seasoning:

Oil - 1/2 tspn
Ghee - 1/2 tspn
Mustard seeds - 1/4 tspn
Fenugreek - 1/8 tspn
Cumin seeds - 1 tspn
Ginger - 1 tbsn (grated)
Red chilli - 2-3
Asafoetida - 1/8 tspn
Curry leaves - few

Method:

1. Grab all the ingredients.Forgot to keep lemon in this picture. Soak the dal for 1 hr.

2. Add the soaked dal, tomato, green chillies, turmeric and a drop of oil with 1 1/2 cups of water in the pot.

3. Switch on the IP. Press the manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

4. Open the lid. Smash well using a wooden spatula or a hand blender. Add 1 cup of water (Adjust the water consistency as per your need). Add rasam powder, salt. Press the saute mode.

5. By the mean time season it with the ingredients for it.

6. Add the seasoning in to the rasam when it starts frothing. Switch off. Add coriander leaves and lemon juice.

7. Enjoy the hot ginger flavored dal rasam with  hot rice.

Notes:

Don't over cook the rasam. Once it becomes frothy switch off and transfer to a bowl immediately.
Seasoning with ghee gives a nice flavour to the rasam.
You can do without lemon juice too.