Take rice and lentil separately in a bowl or into same bowl. Wash them 3 to 4 times nicely.

Add water until they are soaked well for an hour. Keep it aside. Soaking dal and rice, makes them soft and both cook at same time.

Switch on the instant pot, SET to SAUTE MODE until it heats.

Add coconut oil, tomato pieces, tamarind paste, salt as per taste. Fry well and add turmeric powder. Add jaggery powder and rasam powder. Fry well until it becomes mushy.

Drain water from soaked rice and toor dal, add them to the inner pot. Mix once and add water for cooking. Deglaze or mix everything so that they don’t stick to bottom while cooking.

Put the lid and close the valve, set to PRESSURE COOK mode, under high pressure for 15 minutes. Quick pressure release (QRP) after 5 minutes.

Open the lid, after pressure valve releases completely.

After removing the lnstant pot lid we can make it some more flavorful by adding coconut oil seasoning.

To make the seasoning, heat coconut oil in a tadka pan. Add garlic pods, fry them well until it becomes slightly golden in colour.

Add mustard seeds, cumin seeds and curry leaves. Fry well until they become crisp.

Pour the coconut oil seasoning on rasam rice and mix well before serving.

Instant pot rasam rice is a complete meal by itself. Its one pot meal served as main meal.

It can be served hot with side of salad and yogurt.

Some papad and fryums will accompany this Instant pot rice.

Rasam rice can be prepared in advance and stored for 4 to 5 hours at room temperature. However, taste and texture changes as it cools down. So before serving a little hot water can be added and mixed by reheating.