Instant Pot Mint Rasam with Masoor Dal | Pudina Rasam

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).

During 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.

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.

📖 Recipe

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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 minutes mins

Cook Time30 minutes mins

Total Time35 minutes 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.

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