Name: Khichuri – Bengali Red Lentil Risotto
Prep time: 5 min
Cook time: 12 min
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; 1 medium red onion (thinly sliced); 3/4 cup red split lentils ((masuur dal)); 1/2 cup Basmati or kalajeera rice; 1 tsp powdered cumin; 1 tsp powdered coriander; 1 tbsp grated fresh ginger; 1/2 tsp red cayenne pepper powder; 1 tsp salt (or to taste); 1/2 tsp turmeric; 2 cups cauliflower florets; 1 medium sized Yukon gold potato (peeled and cubed ); 1/2 cup frozen green peas; 1 tbsp ghee or coconut oil; 1 1/2 tsp cumin seeds; 1/2 tsp dried crushed red pepper ((optional)); 2 whole dried red chillies; 2 tbsp fresh lime juice; 1 tbsp chopped cilantro

Khichuri – Bengali Red Lentil Risotto

By :Instant Indian Cookbook - Rinku Bhattacharya

A khichuri or khichdi is a classic rice and lentil mélange, prepared differently in different parts of India. This particular red lentil variation is from the Bengal. It is distinct in its use of fried onions to imbue rich flavor into the dish and is replete with cauliflower and potatoes and green peas. It gets done with in less than twenty minutes of cooking time with a beautiful drizzle of cumin scented clarified butter or ghee. To keep this dish vegan, you can use coconut oil instead of the ghee.

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cauliflower, Lentils, Potatoes

Prep Time

5 minutes

Cook Time

12 minutes

Servings

4-6 servings

Ingredients

4 tbsp vegetable oil
1 medium red onion thinly sliced
3/4 cup red split lentils (masuur dal)
1/2 cup Basmati or kalajeera rice
1 tsp powdered cumin
1 tsp powdered coriander
1 tbsp grated fresh ginger
1/2 tsp red cayenne pepper powder
1 tsp salt or to taste
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato peeled and cubed
1/2 cup frozen green peas

For tempering

1 tbsp ghee or coconut oil
1 1/2 tsp cumin seeds
1/2 tsp dried crushed red pepper (optional)
2 whole dried red chillies
2 tbsp fresh lime juice
1 tbsp chopped cilantro

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cauliflower, Lentils, Potatoes

Prep Time

5 minutes

Cook Time

12 minutes

Servings

4-6 servings

Ingredients

4 tbsp vegetable oil
1 medium red onion thinly sliced
3/4 cup red split lentils (masuur dal)
1/2 cup Basmati or kalajeera rice
1 tsp powdered cumin
1 tsp powdered coriander
1 tbsp grated fresh ginger
1/2 tsp red cayenne pepper powder
1 tsp salt or to taste
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato peeled and cubed
1/2 cup frozen green peas

For tempering

1 tbsp ghee or coconut oil
1 1/2 tsp cumin seeds
1/2 tsp dried crushed red pepper (optional)
2 whole dried red chillies
2 tbsp fresh lime juice
1 tbsp chopped cilantro

Instructions

Set the Instant Pot® on Sauté mode and heat the oil for about 1 minute, then add the onion and sauté until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.
2. Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot® on Manual Low Pressure mode for 4 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.
Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot® to Sauté mode and stir in the green peas and cook for 1 minute.
To finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!