Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Note: I was sent a copy of Instant Indian: Classic foods from every region of India made easy in the Instant Pot for review. All opinions are mine alone.

I really enjoy Indian recipes. I’ve dabbled a bit in Indian cooking on my blog so far, although most of my recipes aren’t terribly authentic. I’ve even taken a class with Haneeda’s Kitchen to learn more about the cuisine. But a lot of the recipes can be pretty involved, and take quite a bit of time to make, so knowing ways to speed up the cooking process without sacrificing flavor are always welcome!

Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic Indian recipes all made in a multi-cooker, cutting down the time to make these recipes without sacrificing flavor. Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot showcases the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Rinku Bhattacharya provides techniques and recipes that showcase the rich culinary diversity of Indian food.  Her recipes are culled from the culinary regions of North India, Western India, Eastern India and South India.

The cookbook features recipes covering everything from spice blends to meat dishes to desserts. Nearly all the recipes are gluten free, and there are plenty of vegetarian and vegan options throughout the cookbook too!

Khichuri (or khichdi) is a classic rice and lentil mixture that can be found throughout India, with different regions having their own spin on it. This version is from Bengal and uses sautéed red onions, red lentils, cauliflower, potatoes and peas. The version below for Pressure Cooker Khichuri is gluten-free, vegetarian, and vegan.

Note: I used my COSORI 6 Qt Electrical Pressure Cooker to make this recipe, so the directions are written with that in mind.

Ingredients: (serves 6)

Adapted  from Instant Indian by Rinku Bhattacharya/Hippocrene Books/October

Khichuri:

• 4 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 3/4 cup red lentils
• 1/2 cup basmati rice
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon turmeric
• 2 cups cauliflower florets
• 1 medium Yukon gold potato, peeled and cut into bite-sized cubes
• 1/2 cup frozen peas

Toppings:

• 1 tablespoon coconut oil
• 1 1/2 teaspoons cumin seeds
• 2 whole dried red chilies
• the juice of 1 lime

Set your multicooker on saute mode. Once heated, add the oil and let warm for about one minute. Add the onion and saute for 5 to 6 minutes, stirring occasionally.

While waiting for the onions to cook, add the lentils, rice, cumin, coriander, ginger, cayenne pepper, salt and turmeric to a small bowl. Add the cauliflower florets and potato pieces to a separate bowl.

After 5 or 6 minutes, stir in the lentil rice mixture into your multicooker.

Follow with the cauliflower potato mixture and add 4 cups of water, stirring to combine.

Press cancel to cancel the sauté mode. Close the lid, ensuring that the steam valve is closed, and set the multicooker to manual low pressure for 4 minutes. Press on/start to begin pressurizing.

Once the unit has reached optimal cooking pressure (~20 minutes), the unit will beep once and start counting down from 4 minutes. You’ll notice that the pressure release valve (red) rises up during this time.

The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Let the unit cool down for approximately 15 minutes. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.

Open the pot and stir the rice mixture. Add the frozen peas and stir to combine.

While waiting for the multicooker to pressurize and cook, heat the coconut oil in a small pan over medium high heat. Add the cumin seeds and whole dried red chilies. Cook until the mixture sizzles and is fragrant, being careful to not burn the mixture.

Once the rice mixture is finished, ladle out into bowls and drizzle the cumin chili mixture over the khichuri. Squeeze some lime juice over the dish and serve.

There is so much flavor in this dish! The khichuri is really hearty with both lentils and rice, plus cauliflower and potatoes! The toasted cumin is a really awesome finishing touch.

I’ve already picked out a few more recipes I can’t wait to try from Instant Indian. The recipes are straightforward and easy to follow, and result in amazingly tasty dishes!
 Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot would be a great addition to any person’s cookbook collection who owns an electric multipot!

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Pressure Cooker Khichuri – Bengali Red Lentil Risotto

Total Time: 50 minutes

Yield: 6 servings

Ingredients

Khichuri:
• 4 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 3/4 cup red lentils
• 1/2 cup basmati rice
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon turmeric
• 2 cups cauliflower florets
• 1 medium Yukon gold potato, peeled and cut into bite-sized cubes
• 1/2 cup frozen peas
Toppings:
• 1 tablespoon coconut oil
• 1 1/2 teaspoons cumin seeds
• 2 whole dried red chilies
• the juice of 1 lime

Instructions

1. Set your multicooker on saute mode. Once heated, add the oil and let warm for about one minute. Add the onion and saute for 5 to 6 minutes, stirring occasionally.
2. While waiting for the onions to cook, add the lentils, rice, cumin, coriander, ginger, cayenne pepper, salt and turmeric to a small bowl. Add the cauliflower florets and potato pieces to a separate bowl.
3. After 5 or 6 minutes, stir in the lentil rice mixture into your multicooker.
4. Follow with the cauliflower potato mixture and add 4 cups of water, stirring to combine.
5. Press cancel to cancel the sauté mode. Close the lid, ensuring that the steam valve is closed, and set the multicooker to manual low pressure for 4 minutes. Press on/start to begin pressurizing.
6. Once the unit has reached optimal cooking pressure (~20 minutes), the unit will beep once and start counting down from 4 minutes. You’ll notice that the pressure release valve (red) rises up during this time.
7. The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Let the unit cool down for approximately 15 minutes. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.
8. Open the pot and stir the rice mixture. Add the frozen peas and stir to combine.
9. While waiting for the multicooker to pressurize and cook, heat the coconut oil in a small pan over medium high heat. Add the cumin seeds and whole dried red chilies. Cook until the mixture sizzles and is fragrant, being careful to not burn the mixture.
10. Once the rice mixture is finished, ladle out into bowls and drizzle the cumin chili mixture over the khichuri. Squeeze some lime juice over the dish and serve.

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