{"id":25519,"date":"2019-01-27T22:19:55","date_gmt":"2019-01-28T03:19:55","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25519"},"modified":"2019-01-28T21:09:21","modified_gmt":"2019-01-29T02:09:21","slug":"instant-pot-dal-or-lentil-rasam-best-chana-dal-rasam-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-dal-or-lentil-rasam-best-chana-dal-rasam-recipe\/","title":{"rendered":"Instant Pot Dal or Lentil Rasam- Best Chana Dal Rasam Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25522\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Dal-Rasam.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Dal-Rasam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Dal-Rasam-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Rasam, a spicy and tangy curry popular in South India&#8230;<\/p>\n<p>There are several ways of making rasam; with crushed spices, with tomatoes, with dal etc. Rasam is a thin watery gravy poured over rice and enjoyed with it. It is packed with flavors; spicy and tangy.<\/p>\n<p>I made the rasam in the Instant pot and added chana dal to it. This is a thicker version due to the addition of chana dal. Crushed black peppercorns, cumin seeds, and garlic along with other spices are added that will make this rasam aromatic and flavorful.<\/p>\n<p>This can be served as a soup as well, or serve with rice.<\/p>\n<h4><a href=\"http:\/\/www.thasneen.com\/cooking\/category\/recipes\/by-category\/rasam-by-category\/\" target=\"_blank\" rel=\"noopener\">For more Rasam recipes, click here<\/a><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25523\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Instant-Pot-Dal-Rasam.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Instant-Pot-Dal-Rasam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Instant-Pot-Dal-Rasam-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Instant-Pot-Dal-Rasam-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/01\/Dal-Rasam.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Dal or Lentil Rasam- Best Chana Dal Rasam Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">[b]To crush coarsely[\/b]<\/li>\n<li class=\"ingredient\">Whole Black peppercorns- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 3\/4 tsp<\/li>\n<li class=\"ingredient\">Garlic- 1 large clove<\/li>\n<li class=\"ingredient\">[b]For cooking[\/b]<\/li>\n<li class=\"ingredient\">Chana dal or Toor dal, rinsed- 1\/2 cup<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Onion, chopped- 1<\/li>\n<li class=\"ingredient\">Green Chili, chopped- 2<\/li>\n<li class=\"ingredient\">Coriander powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tamarind extract- 3 inch slice soaked in 1\/2 cup water<\/li>\n<li class=\"ingredient\">Water- 2 cups<\/li>\n<li class=\"ingredient\">Salt- 3\/4 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">[b]For Tempering[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Urad dal- 1 tsp (optional)<\/li>\n<li class=\"ingredient\">Dried red chilies- 2, halved<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Asafoetida- 2 pinches<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a mortar and pestle or in a food processor; coarsely crush peppercorns, cumin seeds and garlic, keep aside.<\/li>\n<li class=\"instruction\">Soak tamarind in 1\/2 cup water for 5 minutes. Squeeze the tamarind in water, strain the juice and discard the skin.<\/li>\n<li class=\"instruction\">Turn on Instant Pot.<\/li>\n<li class=\"instruction\">Rinse chana dal under running water. No need to soak the dal.<\/li>\n<li class=\"instruction\">Into the stainless pot, add all the ingredients &#8216;for cooking&#8217; along with the crushed spices.<\/li>\n<li class=\"instruction\">Close with the lid.<\/li>\n<li class=\"instruction\">Select pressure cook mode, high pressure, set time to 20 minutes.<\/li>\n<li class=\"instruction\">After 20 minutes, do a quick pressure release.<\/li>\n<li class=\"instruction\">Using a hand blender coarsely blend the mixture. Or grind in a blender, make sure to grind coarsely.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add ghee.<\/li>\n<li class=\"instruction\">To the ghee, add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add urad dal, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add dried red chilies, turmeric powder, asafoetida, and curry leaves. Saute for 5 seconds.<\/li>\n<li class=\"instruction\">Pour the mixture over the cooked rasam. Combine well.<\/li>\n<li class=\"instruction\">Ladle the dal rasam into a bowl.<\/li>\n<li class=\"instruction\">Serve as a soup or with rice. Enjoy this spicy and tangy rasam, perfect for winter.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You can replace chana dal with toor dal.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rasam, a spicy and tangy curry popular in South India&#8230; There are several ways of making rasam; with crushed spices, with tomatoes, with dal etc. Rasam is a thin watery gravy poured over rice and enjoyed with it. It is packed with flavors; spicy and tangy. I made the rasam in the Instant pot and &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325,27,1120,22,805,30],"tags":[1122,1121,771,713],"class_list":["post-25519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-by-category","category-indian-cuisine","category-instant-pot-recipes","category-kerala-cuisine","category-rasam-by-category","category-video","tag-instant-pot","tag-instant-pot-recipes","tag-rasam","tag-video-2","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25519"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25519\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25523"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}