Set the Instant Pot in saute mode, and when the display shows "hot," add the ghee. Let the ghee melt and add the mustard seeds, cumin seeds, and hing. Then add the dried neem flowers if using and saute until the neem flowers turn light brown or for about 45 to 60 seconds.
Now add the chopped tomato and mix. Then turn off the Instant Pot.
Turning off the IP and adding other ingredients helps to prevent the burn signal in the newer models.
Add the other ingredients-
Now we need to add all the other ingredients one by one. There isn't any specific order. :-)
First, add the rinsed and drained quinoa and toor dal. Followed by rasam powder, ground turmeric, salt, tamarind paste, curry leaves, and cilantro.
If you are using ground pepper, add it as well. I went with freshly grated pepper.
Finally, add water. If you want mushy rasam sadham/rice, you can add 3.5 cups to 4 cups of water. I added a little over 3 cups of water for this recipe.
Pressure cook the quinoa-
Mix all the ingredients and make sure to scrape the bottom of the Instant Pot thoroughly.
Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Pressure cook this for 12 minutes at high-pressure mode and let the pressure release naturally.
Carefully open the Instant Pot. Mix and mash it gently. If you prefer a semi-solid porridge consistency, set the Instant Pot in saute mode, add more water and mix. If needed, add salt and let the rasam sadham cook for two minutes. Turn off the heat. Garnish with more cilantro and ghee and serve hot with your favorite vegetable.
I used quinoa in this recipe. You can replace it with regular rice, brown rice, any millets or bulgur wheat or any grain of your choice.
Adjust the salt, rasam powder, and ground pepper according to your taste preference. Check above for making quick homemade rasam powder.
Also, I added only 2 tbsp of toor dal. But you can adjust the grain to lentil ratio according to your preference.
If you have trouble getting a mushy consistency with your toor dal, make sure to soak it for 30 minutes, and you can cook for up to 15 to 18 minutes. You can also use masoor dal or moong dal instead.
If you can't source tamarind, you can add more tomatoes or add lemon juice. Check the post above for the details.
Dried neem flowers are entirely optional. As mentioned above, you can skip it or add other dried fryums also.
I kept it no-garlic rasam rice. You can add two to three crushed garlic pods.