Khichuri – Bengali Red Lentil Risotto

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.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4-6 servings, basmati or kalajeera rice, cauliflower florets, chopped cilantro, contributed, cook 12 min, cumin seeds, dried crushed red pepper, dried red chillies, easy, fresh lime juice, frozen green peas, ghee or coconut oil, gluten free, grated fresh ginger, indian, main course, powdered coriander, powdered cumin, prep 5 min, pressure cook, red cayenne pepper powder, red onion, red split lentils, Rinku Bhattacharya, salt, sauté, turmeric, vegan, vegetable oil, vegetarian, yukon gold potato

Prep Time

5 min

Cook Time

12 min

Servings

4-6 servings

Ingredients

4 tbsp vegetable oil
1 medium red onion
3/4 cup red split lentils
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
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato
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
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.