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15-30 min4-6 servingsbasmati or kalajeera rice

Khichuri – Bengali Red Lentil Risotto

By Rinku Bhattacharya

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4-6 servings

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15-30 min

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Easy

Khichuri – Bengali Red Lentil Risotto
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 12 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Yield: 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
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.

INSTRUCTIONS

  1. 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. 2. Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot® on Manual Low Pressure mode for 4 minutes.
  3. When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.
  4. 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.
  5. 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.

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About the chef

Rinku Bhattacharya

Rinku Bhattacharya

Rinku Bhattacharya is a busy working mother and a passionate home cook. Her recipes are inspired by a deep love for fresh ingredients and Indian flavors, along with the practical daily needs of feeding a family. Bhattacharya’s cooking is fresh, simple, accessible and most importantly, full of flavor. She brings a diversity of global flavors to her Indian-American table, and her recipes often feature the electric pressure cooker and the air fryer. As someone who actually lives the daily struggle of getting dinner on the table, Bhattacharya has created recipes--in her three cookbooks and on her blog--that fit into a busy lifestyle and guarantee diverse options for your dinner rotation. Her culinary blog, Spice Chronicles (www.spicechronicles.com) details her cooking and family adventures and offers readers globally-inspired, wholesome, delicious, and dependable recipes in each post

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