Step 1

To begin, turn on the Instant Pot to sauté mode and add 2 tsp oil, 1/2 tsp crushed black pepper, and 1 tsp crushed ginger. Then, sauté for a few seconds until fragrant.

Step 2

Next, add 2 chopped tomatoes and cook until they become mushy.

Step 3

After that, add 1/4 cup washed and drained toor dal, 1/2 tsp turmeric powder, 1 tsp salt, and 2 cups water to the Instant Pot. Stir to combine.

Step 4

Once the ingredients are combined, cancel the sauté mode, close the lid, and turn on the Instant Pot to pressure mode. Cook for 10 minutes.

Step 5

After 10 minutes, allow the pressure to release naturally and open the lid.

Step 6

To continue, turn on the sauté mode again and add 1/4 cup tamarind extract and 1 tsp rasam powder to the Instant Pot. Bring the rasam to a boil.

Step 7

Once the rasam is boiling, add fresh coriander leaves to the pot and switch off the Instant Pot.

Step 8

To make the tarka, heat 1 tsp oil and 1 tsp ghee in a small pan. Then, add 1/2 tsp mustard seeds, 3 roughly chopped garlic cloves, 2 broken red chilies, a few curry leaves, and a pinch of asafoetida. Fry until fragrant.

Step 9

After that, pour the tarka over the rasam and mix well.

Step 10

Finally, serve the rasam hot with a teaspoon of ghee on top. Enjoy!