One Pot Rasam Rice | Pressure Cooker Rasam Sadam

First wash and set aside ½ cup raw rice. In a blender add 2 medium tomatoes roughly chopped, 1.5 tablespoon toor dal, 1 teaspoon cumin seeds, ½ teaspoon black peppercorns, 5-6 garlic cloves (with skin), 2 dried red chillies.
Grind into a coarse paste and set aside.
In a pressure cooker heat 2 teaspoon oil and add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds. As they begin to splutter, add ¼ teaspoon asafoetida and a few fresh curry leaves along with 4-5 garlic cloves crushed.
Now add the freshly prepared spice paste. Fry for a couple of minutes.
Next add washed rice.
Add ½ teaspoon rasam powder, ¼ teaspoon turmeric powder along with salt as needed. Fry for a couple of minutes until there is no raw smell from powders.
Add 5 cups water and mix well.
As the water begins to boil, add 2-3 stalks of fresh cilantro roughly chopped.
Pressure cook for 5-6 whistles on medium flame. The rice should be cooked well without any water remaining.
Gently mash the rice and dal. Add 1-1.5 cups of water as needed and adjust the consistency.
Add some fresh coriander leaves roughly torn. Mix well.
Serve hot immediately with any side dish of your choice from chips, fry or roast or fryums.