One Pot Quinoa Rasam Rice is a creamy one pot recipe in which quinoa is cooked in tomatoes and tamarind juice and a special spice powder called rasam powder made from cumin, black pepper and Dry red chillies.
Now, if you are new to the word rasam, Rasam means soup and in india it s usually served at the end of a meal as its ingredients are usually helpful in aiding digestion. Rasam powder is typically made from freshly ground spices such as – Black pepper corn, Dry red chillies, cumin powder, Corriander powder, some lentils , Asafoetida etc.
Each house hold has a unique rasam powder recipe, you can always find a ready to use rasam powder from a store.
Quinoa is one of those low carb, high protein ingredient that we are all trying to use in our diet now. I had to find ways to sneak it into our family meals so its camouflaged enough to not find it alien. This one pot Quinoa rasam rice is a great recipe to include quinoa in your diet and also suits your indian palate.
Is quinoa better than rice ?
Quinoa isn’t actually a grain. It’s the seed of the goosefoot plant and a relative of beets and spinach.
Quinoa is said to be a complete protein which is a rare plant seed which has all the 9 amino profiles. It is also rich in fibre and minerals according to healthline.com.
I think as an Asian nothing can replace rice and to compare fairly I would substitute it for various reasons quoted above. Rice gives a burst of energy and it suits individual and based on the need of the hour. While quinoa adds more protein per serving and hence you feel more satiated for the same cup of rice. For me it works well as a great last meal, or a power packed lunch.
Since it’s rich in fibre it definitely does make us feel energized after eating and it is great for gut health too.
How to eat
Quinoa Rasam rice is best served with a crispy side dish like a papadam (Papad) or A spicy veggies stir fry.
Ingredients required to make one pot Quinoa Rasam Rice
- 1 cup mixed quinoa
- 1/2 cup red lentils / Masoor dal
- Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin
- Garlic – 1 large clove
- A few Curry leaves
- 3 Ripe tomatoes
- 1/2 tsp Asafoetida / perungayam
- 1 tsp Salt add to taste
- 3/4 tsp Turmeric powder
- 2 tsp Tamarind paste
- 1 tsp Rasam powder/ sambar powder
- 5 cups Water
- 2 tsp Ghee / butter optional
- Fresh Corriander leaves for garnish
Prep work before you begin
Wash Quinoa a few times to remove any dirt and also it washes off a bitter flavour that is unique to the seed.
Wash the masoor dal a few times and soak in in clean water for 30 mins to 1 hour
Roughly chop the tomatoes, Soak the tamarind in warm water and keep it aside or if you are using tamarind paste you can skip this step.
Keep All ingredients ready.
Alternatives / Vegan / vegetarian Versions
The same recipe can be made with plain rice or other gluten free options such as millets – fox tail millet and barnyard millets work well in this recipe. Check out my Creamy Sambar Sadham Recipe here.
Pictorial recipe (step by step)
- Wash quinoa and red lentils separately and soak red lentils alone for about 30 mins and keep aside.
- Heat a pressure cooker on medium flame. Add oil, once hot add mustard seeds.
- Allow the mustard seeds to crackle, then add cumin seeds, finely chopped garlic, curry leaves and sauté for a few seconds.
- Add finely chopped tomatoes, asafoetida, turmeric powder and cook until the tomatoes are softened.
- Next add tamarind paste , cook for 2 mins until a bit of tamarind raw flavour is gone. Add Rasam powder or sambar powder (available in Indian stores).
- Add washed quinoa, soaked red lentils and salt and mix well.
- Measure and add the water to the pressure pan and cover to pressure cook for 3- 4 whistles on medium flame.
- Once the pressure is released, remove from the lid and gently mix it in.
- Drizzle ghee and Corriander leaves , serve hot with your favourite side dish.
Storage and shelf life
This is another great meal prep recipe for busy week days, I have made this ahead and stores well up to 2 -3 days in the refrigerator.
Quinoa Rasam rice one pot recipe
Equipment
- Pressure cooker
Ingredients
- 1 cup mixed quinoa
- 1/2 cup red lentils / Masoor dal
- Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 1 large clove Garlic
- A few Curry leaves
- 3 Ripe tomatoes
- 1/2 tsp Asafoetida / perungayam
- 1 tsp Salt add to taste
- 3/4 tsp Turmeric powder
- 2 tsp Tamarind paste
- 1 tsp Rasam powder/ sambar powder
- 5 cups Water
- 2 tsp Ghee / butter optional
- Fresh Corriander leaves for garnish
Instructions
- Wash quinoa and red lentils separately and soak red lentils alone for about 30 mins and keep aside.
- Heat a pressure cooker on medium flame. Add oil, once hot add mustard seeds.
- Allow the mustard seeds to crackle, then add cumin seeds, finely chopped garlic, curry leaves and sauté for a few seconds.
- Add finely chopped tomatoes, asafoetida, turmeric powder and cook until the tomatoes are softened.
- Next add tamarind paste , cook for 2 mins until a bit of tamarind raw flavour is gone. Add Rasam powder or sambar powder (available in Indian stores).
- Add washed quinoa, soaked red lentils and salt and mix well.
- Measure and add the water to the pressure pan and cover to pressure cook for 3- 4 whistles on medium flame.
- Once the pressure is released, remove from the lid and gently mix it in.
- Drizzle ghee and Corriander leaves , serve hot with your favourite side dish.
Also check out other similar recipes