Khichuri – Bengali Red Lentil Risotto

By: Instant Indian Cookbook - Rinku Bhattacharya

Khichuri – Bengali Red Lentil Risotto
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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, Instant Indian Cookbook - Rinku Bhattacharya, main course, powdered coriander, powdered cumin, prep 5 min, pressure cook, red cayenne pepper powder, red onion, red split lentils, salt, sauté, turmeric, vegan, vegetable oil, vegetarian, yukon gold potato

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon 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.
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