Rinse the rice, toor dal, and moong dal 3 to 4 times until the water runs mostly clear.

Soak the rinsed rice, toor dal, and moong dal in water for 15 min, then drain.

Soak the tamarind in warm water for 10 min.

Squeeze the soaked tamarind to extract the pulp, then strain it to make 3 tbsp tamarind water.

Finely chop the green chili, garlic, onion, tomato, and fresh coriander.

Set the electric pressure cooker to sauté mode and heat 2 tbsp cooking oil.

Add mustard seeds and cumin seeds, then let them splutter for about 30 seconds.

Add asafoetida and curry leaves, then stir for 15 seconds until fragrant.

Add the green chili and garlic, then sauté for 1 min.

Add the chopped onion and sauté for 2 min until softened.

Add the chopped tomato and cook for 2 min until it begins to break down.

Stir in ground turmeric, chilly powder, ground coriander, garam masala, and salt.

Add the drained rice, toor dal, and moong dal, then stir to coat them in the spice mixture.

Pour in the 3 tbsp tamarind water and 2 cups water, then stir well.

Gently stir the rasam rice to make it creamy, then adjust salt if needed.

Garnish with fresh coriander and serve hot.