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    Home » Instant Pot Recipes » Instant Pot Mint Rasam with Masoor Dal | Pudina Rasam

    Instant Pot Mint Rasam with Masoor Dal | Pudina Rasam

    Posted on June 7, 2017 · Last Updated on December 7, 2021 · By Srividhya G · 10 Comments

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    Instant Pot Mint Rasam with Masoor Dal - Pudina Rasam collage with text overlay

    It’s been a while since I posted any Instant Pot recipes and traditional Indian recipes. So I today I decided to post the classic rasam recipe that I prepared in Instant Pot. Oh yeah, instead of toor dal, I went with masoor dal. Here comes my Instant Pot Mint Rasam (thin lentil soup) with masoor dal/red lentils (I have included the pressure cooker method also in the recipe).

    Instant Pot Mint Rasam with Masoor Dal overhead shot of the served mealDuring the month of March, I posted quite a few Instant pot recipes like kalkandu Pongal, Tomato Pappu, Chaaru, etc. When I tried charu, I made a note to try the traditional paruppu rasam, and I duly tried it too. :-) Then I slowly experimented the other rasam varieties in the Instant Pot and this mint rasam are one among the successful ones. I love masoor dal, and I have already posted Broccoli masoor dal tadka and masoor dal sambar. When I can prepare sambar with masoor dal, why not rasam? To be honest, these days, I started using masoor dal a lot when compared to toor dal. It is light and cooks faster too. It makes cooking easy and tasty irrespective of any kitchen gadgets.

    Coming to mint leaves, I love the mint flavor. It is one of the key ingredients in the biryani. Usually, I prepare rasam, and towards the end when the rasam is simmering, I add few mint leaves for additional flavor. But this time, I decided to overload my rasam with mint leaves errr only with mint leaves. :-)

    Instant Pot Mint Rasam with Masoor Dal | Pudina Rasam

    The recipe is super simple, I used 1 cup tightly packed mint and divided into three portions, but not equal though. I took ⅔ of the mint and added it at the initial stage and then added a significant chunk from the rest and added while the rasam is simmering and finally used about 1 tbsp of mint while tempering. Didn’t I say, I loaded the rasam with mint? I did not use any curry leaves or cilantro, as I wanted only the mint flavor. But you can add curry leaves and cilantro as per your preference.

    Here is the video recipe of the same and Please subscribe to my YouTube channel and stay tuned for more exciting recipes.

     

    Ingredients:

    • Tightly packed mint leaves – 1 cup (divided into three portions as ⅔ cup, ⅓ cup minus 1 tbsp, 1 tbsp)
    • Tomato – 1
    • Tamarind Paste – 1 tbsp
    • Water – 3.5 cups
    • Jaggery – ½ tsp heaped
    • Ground pepper – 1 tsp
    • Hing – ¼ tsp
    • Rasam Powder – 1 tbsp
    • Salt – 1 tsp
    • Masoor Dal – ¼ cup
    • For tempering:
    • Oil / Ghee – 1 tsp ( Use oil for the vegan version)
    • Mustard seeds – 1 tsp
    • Cumin Seeds – 2 tsps
    • 1 tbsp of mint leaves

    Prep Work:

    • Wash and soak the masoor dal for 10 minutes.
    • Meanwhile, chop the tomato finely.
    • Wash the mint leaves and divide them into three portions as mentioned above.
    • Mix the 1 tbsp of tamarind paste with 1 cup of water and set aside.

    Steps:

    • Add the tamarind water, ⅔ cup of mint leaves, washed and soaked masoor dal, chopped tomato, salt, hing, jaggery, ground pepper and rasam powder directly to the instant pot.
    • Then add 2 cups of water.
    • Mix them thoroughly and cook this rasam mix in manual mode for 10 minutes and release the pressure naturally.
    • Once the pressure is released, open the IP lid and then set the IP in saute mode.
    • Mash the rasam mix nicely so that the dal blends well.
    • Add half more cup of water and ⅓ cup of mint leaves minus 1 tbsp and let it simmer for 5 minutes.
    • Meanwhile, do the tempering separately over stop top. Heat the tempering pan or kadai and add oil. Once the oil is hot, add the mustard seeds, cumin seeds, and mint leaves and as the mustard seeds start to splutter, add it to the rasam.
    • Turn the IP off, and that’s it. Mint rasam with masoor dal is ready.

    Instant Pot Mint Rasam with Masoor Dal overhead shot of the rasam with mint on top and some blurred in the background

    Pressure Cooker Method:

    • In a pressure pan or hundi type pressure cooker, add the tamarind water, 2 cups of water, ⅔ cup of mint leaves, washed and soaked masoor dal, chopped tomato, salt, hing, jaggery, ground pepper, and rasam powder and pressure cook for two whistles.
    • Once the pressure is gone, add required water and remaining mint leaves and simmer the rasam.
    • Finally, do the tempering.

    Notes:

    • You can find the homemade rasam powder recipe here.
    • You can add more water as per your preference. I prefer slightly thick consistency for mint rasam so went only with 3.5 cups of water, and that includes the tamarind water too.
    • Adjust the salt and spices as per your preference.
    • Instead of masoor dal, you can use toor dal too.
    • To make it a one-pot dish, you can do the tempering first on the IP in the saute mode and then add all the ingredients.
    • I loaded this rasam with mint leaves, and I am adding it in three stages. Also, I did not add, curry leaves or cilantro for this and went only with mint flavor.
    Instant Pot Mint Rasam with Masoor Dal
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    5 from 2 votes

    Instant Pot Mint Rasam with Masoor Dal

    South Indian special Rasam recipe prepared in Instant Pot. Instant Pot Mint Rasam with Masoor Dal
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Entree, Main Course
    Cuisine: South Indian
    Servings: 5
    Calories: 73kcal
    Author: Srividhya G

    Ingredients

    • 1 cup Tightly packed mint leaves (divided into three portions as ⅔ cup, ⅓ cup minus 1 tbsp, 1 tbsp)
    • 1 Tomato
    • 1 tbsp Tamarind Paste
    • 3.5 cups Water
    • ½ tsp Jaggery heaped
    • 1 tsp Ground pepper
    • ¼ tsp Hing
    • 1 tbsp Rasam Powder
    • 1 tsp Salt
    • ¼ cup Masoor Dal

    For tempering:

    • 1 tsp Oil / Ghee
    • 1 tsp Mustard seeds
    • 2 tsps Cumin Seeds
    • 1 tbsp of mint leaves

    Instructions

    Prep - Work:

    • Wash and soak the masoor dal for 10 minutes.
    • Meanwhile, chop the tomato finely.
    • Wash the mint leaves and divide into three portions as mentioned above.
    • Mix the 1 tbsp of tamarind paste with 1 cup of water and set aside.

    Steps:

    • Add the tamarind water, ⅔ cup of mint leaves, washed and soaked masoor dal, chopped tomato, salt, hing, jaggery, ground pepper and rasam powder directly to the instant pot.
    • Then add 2 cups of water.
    • Mix them thoroughly and cook this rasam mix in manual mode for 10 minutes and release the pressure naturally.
    • Once the pressure is released, open the IP lid and then set the IP in saute mode.
    • Mash the rasam mix nicely so that the dal blends well.
    • Add half more cup of water and ⅓ cup of mint leaves minus 1 tbsp and let it simmer for 5 minutes.
    • Meanwhile, do the tempering separately over stop top. Heat the tempering pan or kadai and add oil. Once the oil is hot, add the mustard seeds, cumin seeds, and mint leaves and as the mustard seeds start to splutter, add it to the rasam.
    • Turn the IP off, and that's it. Mint rasam with masoor dal is ready.

    Pressure cooker method:

    • In a pressure pan or hundi type pressure cooker, add the tamarind water, 2 cups of water, ⅔ cup of mint leaves, washed and soaked masoor dal, chopped tomato, salt, hing, jaggery, ground pepper and rasam powder and pressure cook for two whistles.
    • Once the pressure is gone, add required water and remaining mint leaves and simmer the rasam.
    • Finally, do the tempering.

    Video

    Notes

    • You can add more water as per your preference. I prefer slightly thick consistency for mint rasam so went only with 3.5 cups of water, and that includes the tamarind water too.
    • Adjust the salt and spices as per your preference.
    • Instead of masoor dal, you can use toor dal too. 
    • To make it a one-pot dish, you can do the tempering first on the IP in the saute mode and then add all the ingredients.
    • I loaded this rasam with mint leaves, and I am adding it in three stages. Also, I did not add, curry leaves or cilantro for this and went only with mint flavor.

    Nutrition

    Calories: 73kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 480mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 6.6mg | Calcium: 44mg | Iron: 1.9mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    If you liked this recipe, you will love these, too:

    • Gongura Pickle Pulav | Instant Pot Recipe
    • Zarda Pulao | Instant Pot Zarda Pulav
    • Ulutham Paruppu Sadham | Black Urad Dal Pulav
    • 26 Vegetarian Biryani & Pulao Collection

    And follow me on Pinterest for more delicious ideas!

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    Filed Under: Instant Pot Recipes, Rasam Recipes Tagged With: homemade mint rasam, how to prepare pudina rasam, how to prepare rasam in instant pot, indian vegan recipes, Instant Pot Indian Recipes, instant pot mint rasam with masoor dal, instant pot rasam, instant pot rasam preparation video, Instant Pot recipes, instant pot vegan recipes, masoor dal rasam, mint rasam, mint rasam recipe, pressure cooker rasam, pudina rasam, pudina rasam recipe, south indian, traditional recipes, Vegan, vegan recipes, Video, video recipe

    Reader Interactions

    Comments

    1. Ramaswami Vasudevan says

      August 06, 2017 at 9:53 am

      Your blog is a perfect example of how a recipe should be published. It has everything that I had always looked for:
      • Amount of Salt ( Your recommendation)
      • To how many people it will cook
      • Preparation time
      • A simple one page print out option that I can print and take it to the Kitchen.

      Awesome . Awesome… There no better words to describe. Keep up with the exotic recipes.

      Reply
      • Srividhya G says

        August 09, 2017 at 7:59 am

        Thanks a lot. Your comment and email made my day. :-)

        Reply
    2. sadhana says

      June 25, 2017 at 11:36 pm

      Thank you so much for this wonderful recipe.

      Reply
      • Srividhya G says

        June 26, 2017 at 11:58 am

        :-) Welcome and Thanks

        Reply
    3. Vinodha Jayakumar says

      June 09, 2017 at 1:08 am

      looks yummy …..

      Reply
      • Srividhya G says

        June 09, 2017 at 10:38 am

        Thanks :-)

        Reply
    4. Lathiya says

      June 08, 2017 at 2:22 pm

      Even the looks are so comforting..great recipe

      Reply
      • Srividhya G says

        June 09, 2017 at 12:37 pm

        Thanks Lathiya

        Reply
    5. Traditionally Modern Food says

      June 07, 2017 at 6:12 pm

      I have never tried mint Rasam.. frothy rasam always welcome this one is??

      Reply
      • Srividhya G says

        June 08, 2017 at 7:43 am

        :-) Thanks da

        Reply

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