Geethu's Kitchen - Edit Recipe: Instant Pot Tomato Rasam
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
One plate 1/2 onion , sliced One small Bowl 1/2 tsp Asafoetida One bowl 2 tsp Costco minced garlic 4 sprig curry leaves 2 can tomato diced Handful Cilantro to garnish One small Bowl 2 tsp Mustard seeds, 2 tsp Cumin seeds, 2 tsp Urad dal 15 black pepper corns ( use more if you like more pepper flavor) 3 whole Red chili One Medium bowl 1/2 tsp turmeric powder, 4 tsp Rasam powder powder, 3 tsp salt One small Bowl 2 Tbl Toor dal
Steps
Select sauté add oil, 1/8 tsp Asafoetida 2 tsp Mustard seeds, 2 tsp Cumin seeds, 2 tsp Urad dal and 3 whole Red chili 15 black pepper corns ( use more if you like more pepper flavor) saute for 1 or 2 minutes. add 1/2 onion , sliced 2 tsp costco minced garlic 4 sprig curry leaves sauté for 2 minutes. Add 2 can tomato diced. 1/2 tsp turmeric powder, 4 tsp Rasam powder powder, 3 tspn salt to taste. Sauté for another minute add 1 cup Toor dal Water 10 cups or more. Cancel saute mode Pressure Cook on high pressure for 10 minutes. Natural pressure Release. Open the lid and garnish with chopped Cilantro.
Save Recipe