Comforting one pot meal at home 😍 Amla Rasam Rice

Ingredients

• 2 medium fruits Amla (Indian Gooseberry) (washed, stems removed; one fruit will be slit lengthwise, the other used in puree)
• 2 medium Tomatoes (chopped roughly for puree)
• 5 cloves Garlic Cloves (peeled)
• 1 tsp Black Peppercorns (whole)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 2 tbsp Ghee (clarified butter, for tadka)
• 2 cups Basmati Rice (rinsed and drained)
• 0.25 cup Toor Dal (Split Pigeon Peas) (soaked for 30 minutes, drained)
• 2 tsp Rasam Masala (store‑bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• to taste Salt
• 1/4 cup Fresh Coriander Leaves (roughly chopped for garnish)

Instructions

1. Prepare the Amla and Vegetables

   Wash the amla fruits. Slice one amla lengthwise (keep the slit pieces aside) and chop the other fruit roughly. Roughly chop the tomatoes and peel the garlic cloves.

   Time: PT5M

2. Make the Spice Puree

   In a blender or mortar, combine the chopped tomatoes, garlic, black peppercorns, cumin seeds, coriander seeds, and the chopped amla (not the slit piece). Blend until smooth. If using a mortar, grind until a fine paste forms.

   Time: PT5M

3. Temper the Ghee

   Heat 2 tbsp ghee in the pressure cooker over medium heat. Once melted, pour in the spice puree and sauté for about 2‑3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: Medium heat

4. Add Seasonings

   Stir in rasam masala, turmeric powder, red chili powder, and salt. Cook for another 2 minutes, allowing the spices to bloom.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate Rice and Dal

   Add the rinsed basmati rice and soaked toor dal to the cooker. Mix gently so each grain is coated with the spiced masala.

   Time: PT2M

6. Pressure Cook

   Pour in 4 cups of water (adjust if you prefer softer rice) and add the slit amla pieces. Close the lid, bring to pressure, and cook on medium heat for 1 whistle (≈8 minutes). Turn off the heat and let the pressure release naturally for 5 minutes.

   Time: PT15M

   Temperature: Medium heat

7. Finish and Garnish

   Open the cooker, fluff the rice gently with a fork, and sprinkle chopped coriander leaves on top.

   Time: PT3M

8. Serve

   Serve the hot amla rasam rice straight from the pot or transfer to a serving bowl.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g