One pot rasam rice (with oats)

I have been seeing many one-pot rasam rice dishes on Youtube and this is my version. This is very versatile and can be made with rice, millet, quinoa, or cracked wheat). This time I wanted it to be light dinner, so made this with oats. I have also shared the InstantPot preparation of the dish here.  This is also ideal for lunchbox since it takes less time for prepping and cooking and packs well along with any type of side dishes.

1. Oats (rice, millet, or cracked wheat), 1 cup.
2. Toor dhal, 1/4 cup.
3. Tomatoes, 2, chopped.
4. Garlic, 4-5 cloves, crushed.
5. Tamarind pulp extracted from a small gooseberry-sized ball.
6. Turmeric powder, 1/4 teaspoon.
7. Salt, as per taste.
8. Curry leaves and coriander leaves for garnish.
9. Asafetida, 2 pinches.
10. Mustard seeds, 1 teaspoon.
11. Cumin seeds, 1/2 teas[oon.

To roast and grind:
1. Peppercorns, 1 teaspoon.
2. Cumin seeds, 1 teaspoons.
3. Coriander seeds, 1 teaspoon.
4. Dried red chilies,
5. Curry leaves, a sprig.

Heat a pressure cooker pan with a tablespoon of oil or turn on the InstantPot into saute mode. Add the mustard seeds and let it splutter once the oil turns hot. Add the cumin seeds now and fry for a few seconds. Now add the chopped tomatoes, garlic, curry leaves and saute for a few minutes until everything turns mushy. Now add 3 cups of water along with the oats, dhal, tamarind extract, turmeric powder, salt, asafetida, ground powder and mix well. Pressure cook for 12 minutes or turn on pressure cooker mode for 15 minutes in IntantPot. Once the pressure is released, garnish with chopped coriander leaves and ghee and serve hot.

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