Mouthwatering One Pot Masala Rice Recipe | Rasam Rice

Lately, we’ve been craving South Indian dishes like dosa and rasam, and one dish that has become a family favorite is Rasam Rice. This one-pot wonder is not only super easy to make but also incredibly satisfying, perfect for those busy weeknights or when you need a comforting meal without much fuss.

In our latest recipe video, we show you how to prepare Mouthwatering One-Pot Rasam Rice, a dish that marries the tangy zest of rasam with the heartiness of rice and lentils, all simmered together to perfection. Whether you’re new to Indian cooking or a seasoned pro, this recipe will guide you through each step, ensuring you end up with a pot full of flavor.

This Rasam Rice is aromatic with spices like mustard seeds, cumin, and the warmth of red chilies, layered with the freshness of curry leaves and tamarind water. It’s a healthy, vegan-friendly meal that’s packed with protein and spices known for their health benefits. Serve it hot for a delicious standalone meal, or pair it with papad for an extra crunch!

Ingredients:
1 tbsp cooking oil
1 tbsp ghee, plus 1 tbsp for finishing
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp black pepper, freshly ground
1 medium onion, cubed
3-4 garlic cloves, sliced
2-3 dry red chilies
10-12 curry leaves
1 large tomato, chopped
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp coriander powder
1 tsp Kashmiri chili powder
1 tsp rasam or sambar powder
1 cup rice, soaked for 30 minutes
½ cup toor dal (pigeon peas), soaked
5½ cups water
Salt, to taste
4-5 green chilies, slit
2½ tbsp tamarind water
2 tbsp fresh coriander, chopped

Instructions:
Heat the Oils: In a large pan or pot, heat 1 tbsp of cooking oil and 1 tbsp of ghee over medium heat.

Temper Spices: Add the cumin seeds, mustard seeds, and black pepper. Wait until the mustard seeds start to pop, indicating the oil is adequately hot.

Sauté Aromatics: Add the cubed onion, sliced garlic cloves, dry red chilies, and curry leaves. Stir well and sauté until the onions are translucent and the mixture is fragrant.

Add Tomatoes and Spices: Mix in the chopped tomato along with the red chili powder, turmeric, coriander powder, Kashmiri chili powder, and rasam or sambar powder. Cook until the tomatoes are soft and the oils start to separate from the mixture.

Combine Rice and Dal: Stir in the soaked rice and toor dal until everything is well combined.

Add Water and Cook: Pour in the water, add salt to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low-medium, add the green chilies, and cover the pot. Let it simmer for about 20 minutes or until the rice and dal are fully cooked.

Finish with Tamarind and Ghee: Stir in the tamarind water and allow it to cook for another 5 minutes. Finish by mixing in fresh chopped coriander and a tablespoon of ghee for an extra layer of flavor.

Serve: Serve your Rasam Rice hot, either by itself for a simple yet fulfilling meal or accompanied by crispy papad for added texture.

This one-pot rasam rice recipe is not only satisfying but also packed with flavors that are sure to delight anyone who tries it. Enjoy the melding of spices and textures in this quintessential Indian comfort dish.
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