Tag: Red Lentil

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

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Red Lentil and Butternut Squash Soup

It’s most certainly soup season!

My husband says he doesn’t like soup, but he honestly just doesn’t like thin broth soups, like traditional chicken noodle soup. So I’m always in search of soup recipes that are thicker based — not necessarily from cream. Pureed vegetable soups have become a favorite in my house!

This recipe from Saveur for Red Lentil and Butternut Squash Soup mentions that it originates from Palestine, but I haven’t been able to find a similar butternut squash and red lentil soup to confirm that. No matter where this recipe originally comes from, the result is a perfect colder weather soup- creamy, filling, with a little bit of heat!

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 medium carrots,  chopped
  • 2 stalks celery, chopped
  • 1 medium white onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound peeled, seeded, and chopped butternut squash
  • salt and pepper, to taste
  • 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
  • 1 cup red lentils
  • Paprika, for garnish
  • Lemon wedges, for serving

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Lemony Red Lentil Soup

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone. 

Lentils are one of those foods that I wish I had experimented with earlier in my cooking. They are easy to cook, really tasty, and packed with nutritional goodness. Just one serving (1/4 cup) of red lentils has 14g of fiber and 13g of protein. Red lentils in particular are great for soups and stews because they cook really quickly and break down when heated, making for a nice thickened base.

This Lemony Red Lentil Soup is adapted from a New York Times Cooking recipe. I mostly kept to the original recipe, but increased the spice and lemon and added in another carrot.

The half chunky half smooth soup is super comforting and makes for a really satisfying lunch or dinner.

My friend and I made this during our cooking day and froze it for future meals.

Ingredients:

  • 3 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground black pepper
  •  1/4 teaspoon ground chile powder, plus more for garnish
  • 1 quart chicken broth (or vegetable broth to make vegetarian)
  • 2 cups water
  • 1 cup Bob’s Red Mill Red Lentils
  • 2 large carrots, peeled and diced
  •  The juice and zest of 2 lemons
  • 3 tablespoons chopped fresh cilantro, plus more for garnish

Continue reading Lemony Red Lentil Soup

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