This recipe is perfect for wet rainy days, lazy weekend days and almost anytime the heart desires. A khichuri or khichri is an essential melange of lentils and rice. In this Bengali khichuri, the rice and lentils dissolve into a soft porridge-like texture. This is complemented with soft vegetables that retain their integrity.
Pressure Cooker Bengali Khichuri [Vegan, Gluten-Free]
- 4 tablespoons of vegetable oil
- 1 medium-sized red onion thinly sliced
- 3/4 cup red lentils
- 1/2 cup Basmati rice
- 1 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red cayenne pepper powder
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 2 cups (about a 1/2 head of cauliflower) cauliflower florets
- 1 medium-sized Yukon gold potato, peeled and cubed
- 4 cups of water
- 1/2 cup of frozen peas
- 1 tablespoon coconut oil
- 1 1/2 teaspoons cumin seeds
- 2 whole dried red chilies
- 1/2 teaspoon crushed red pepper (optional)
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- Turn your pressure cooker to sauté and add the oil. After about a minute add the onions and sauté the onions until they turn golden. This will take about 5 to 6 minutes.
- Add in the red lentils, rice, powdered cumin, powdered coriander, grated ginger, cayenne pepper, salt, and turmeric.
- Add the cauliflower, potato, and water and stir well.
- Cover the pressure cooker and cook on manual for 4 minutes. Let the dish rest for 10 minutes or longer and then release any residual pressure and stir well. Turn the pressure cooker to the sauté mode. Add the green peas.
- Heat the coconut oil in a small pan, add the cumin seeds, and the crushed red pepper if using, and the whole dried red chilies, and cook until the mixture crackles and is fragrant.
- Pour the fragrant mixture over the khichuri. Gently stir.
- Squeeze in the lime juice and garnish with cilantro and enjoy.