Spicy Rasam Rice

1: Heat oil in the pressure cooker over medium heat.

2: Add mustard seeds. Once they start to splutter, add dried red chillies, curry leaves, green chillies, crushed garlic, fenugreek seeds, and a pinch of asafoetida. Saute for 1-2 minutes until aromatic.

3: Add chopped tomatoes and turmeric powder to the cooker. Cook until tomatoes are soft and oil begins to separate.

4: Pour in the tamarind water and 1 cup of water along with salt. Mix well and let it cook for 1-2 minutes.

5: Add washed rice and chana dal to the cooker. Mix well with the spices and tamarind mixture.

6: Add 2 cups of water to the cooker. Close the lid and cook for 3-4 whistles or until rice and dal are cooked thoroughly.

7: Once the pressure releases naturally, open the cooker carefully.

8: Stir the Rasam Rice gently to mix the flavors and serve hot with papad and pickle. Adjust salt and spice levels according to your taste.