Bengali Khichuri (Khichdi) in Pressure Cooker

 

             Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants). It is pure divine. Aloo bhaja (potato fry) is also another good option to try with. So check out my version of Khichuri cooked the easier way in a pressure cooker by checking out the step by step pictorial recipe to prepare it.

          Bengali Khichuri is a simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with rice, lentils and veggies. 

          Just a tsp. of ghee brings out the actual essence of this yummy dish. Please note that this is a "no onion-no garlic" recipe which can be offered as a bhog (offering to God). 

          

            Bengalis usually offer this version of khichuri to Goddess Durga during the Durga Puja / Dashera festival. 

           Traditionally Gobindo Bhog rice is used to prepare it. I was lucky enough to source it in one of the supermarkets here. 

          There is a certain bond between khichuri and the monsoon. No sooner it starts raining, the only one thing that comes to our mind is "KHICHURI" also known as a traditional monsoon delicacy.

      

• 1/2 cup rice
• 1/2 cup moong dal (split green gram), dry roasted
• 1 potato, cubed
• 8-10 cauliflower florets
• 1/2 cup green peas
• 3 tbsp. oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. sugar (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2-3 green chilies
• 5 cups water
• 1-2 tbsp. ghee

          Soak the dal and rice for an hour. Heat 2 tbsp. oil and fry the potatoes and cauliflower separately till light brown. Keep aside.

          Heat the remaining oil in a pan and temper with bay leaves, red chilies, cumin seeds, cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

           Add the drained rice and dal. Stir fry for 2-3 minutes. Then add the coriander powder, cumin powder, turmeric powder and green chilies. Give it a stir.

          Then add salt, sugar and 4 cups water and pressure cook for 5 minutes on low flame after the first whistle.

          Once it cools down, add the fried potato, cauliflower and 1 cup water and pressure cook for 1 whistle. 

          When done, add the ghee and Mix well. Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.

                                   Heat 2 tbsp. oil and fry the potatoes 

                                 and cauliflower separately till light brown. Keep aside.

                       Heat remaining oil & temper with bay leaves, red chilies, cumin seeds, 

                       cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

                                 Add the drained rice and dal. Stir fry for 2-3 minutes. 

                       Add coriander powder, cumin powder, turmeric powder & green chilies. 

                       Give it a stir.

                      Add salt, sugar & 4 cups water. Pressure cook for 5 minutes on low flame 

                      after the first whistle.

                      Then add the fried potato, cauliflower and 1 cup water and pressure cook

                      for 1 whistle. 

                                  When done, add the ghee and mix well.

                     Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.