Instant Pot Beetroot Rasam Rice

Beetroot rasam rice is a comforting one-pot meal from the South Indian cuisine. Cooking it in the Instant pot makes it a quick & easy go-to vegetarian dish!

Course Instant pot, Main Course

Cuisine Indian, South Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 170.15kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

Ingredients

⅓ cup brown Basmati rice
⅓ cup quinoa
¼ cup tur dal
1 tablespoon vegan ghee
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 peppercorns
5-6 fresh curry leaves
1 green chilly optional
¼ teaspoon GF asafoetida
1 teaspoon turmeric powder
2 tablespoon rasam powder
1-2 tomatoes
8 oz beetroot
2 tablespoon tamarind paste
salt
4 cups water
¼ cup cilantro chopped
2 tablespoon lemon juice optional

Instructions

Soak rice and lentils for 15 minutes.
Drain the water and keep it aside.
Meanwhile rinse quinoa under running water for a minute.
Chop the tomatoes, beetroot and green chilly.
Turn on the Instant pot in saute mode. Add vegan ghee. Once it melts, add mustard seeds, fennel seeds, cumin seeds, and peppercorns. They will begin to crackle.
Then add the fresh curry leaves, and chopped green chilly.
Add GF asafoetida, turmeric powder, and rasam powder along with 2 tablespoons of water. Fry for 10 seconds.
Then add chopped tomatoes along with salt and saute for 30 seconds.
Then add chopped beets and tamarind paste. Continue to saute for another minute.
Now add the drained rice, and lentils along with the rinsed quinoa. Mix and saute for 30 seconds.
Add water along with salt and stir it all together. Be sure nothing is sticking to the bottom. Cancel the saute mode. Close the IP with the lid. Select manual mode, Ensure the vent is in seal position. Cook manually for 12 minutes.
Release pressure naturally. Open the lid. Garnish with chopped cilantro and lemon juice. Lightly mix it all together.
Serve it warm with a generous dollop of ghee on top. Serve a side of papad and pickles with it.

Notes

To make it gluten-free, skip adding asafoetida. You can even make this without the beetroot. It will just be simple rasam rice. You can also add carrots instead of or along with beets. If making this Indian food for kids, tone down the spice level.

Nutrition