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.

Mangshor Bhuna Khichuri (Mutton Khichdi / Porridge - Bengali Style)

          Besides monsoon, Khichdi can also be relished in winter season too. So here you are. winter special Bengali style Mutton Khichuri for your weekend lunch. Enjoy them with any side dish, begun bhaja (eggplant fry), aloo bhaja (Potato fry) or just with a dash of lime and papad as accompaniment. 

• 300-400 gms. mutton with bones
• 1/3 cup moong dal (split green gram), dry roasted
• 1/3 cup rice
• 1-2 potatoes, each cut into four pieces & half boiled
• 2-3 tbsp. mustard oil 
• 2 bay leaves
• 2-3 dry red chilies
• 1" cinnamon 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped 
• 1 tsp. ginger-garlic paste
• salt to taste 
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 2-3 fresh green / red chilies, slit (opt)
• 1 tsp. garam masala powder
• 1 tbsp. ghee
• 1 tbsp. fried onion
• 1 tsp. coriander leaves, chopped

          Soak the rice and roasted moong dal for an hour. Keep aside. 

          Pressure cook the mutton with 2 cups water and 1/2 tsp. salt for 20 minutes on a low flame after the first whistle.

           Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Combine everything well and saute till dry.

          Add the soaked rice and dal and stir fry for 2 minutes. Add the cooked mutton along with the stock and bring it to a boil. Cook, covered on a low fame, 

          When half done, add the fried potatoes. green chilies, salt and 1 cup more hot water. Continue to cook till the water has been absorbed and the rice-lentil are well cooked. 

          Add the garam masala powder and ghee. Give it a stir and switch off the flame. Keep it covered for some time. 

          Garnish with coriander leaves and fried onion. Serve with begun Bhaja (eggplant fry), papad, few green chilies and lime wedges.

                     Heat oil & fry potatoes till light brown. Drain & keep aside. Temper the
                     same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves 
                     and cumin seeds. Sauté for a few seconds.

                        Add the onion and fry till light brown. 

                      Add ginger-garlic paste & all dry spices (except garam masala powder) 
                      mixed with some water. Combine everything well & sauté till dry.

                       Add the soaked rice & dal and stir fry for 2 minutes. 

                     Add cooked mutton & stock. Bring to a boil. Cook, covered on low fame. 

                      When half done, add fried potatoes. green chilies, salt & 1 cup more
                      hot water. Cook till water has been absorbed & the rice- lentil are cooked. 

                      Add garam masala powder & ghee. Stir & switch off flame. Keep it 
                      covered for some time. 

                        Garnish with coriander leaves and fried onion.

                       Serve with begun Bhaja (eggplant fry), papad, few green chilies &
                       lime wedges.

Bhuna Oats Khichdi / Porridge

       
          This is a diabetic friendly recipe, which I prepared the same way as I cook Bengali Khichdi. The only difference is that I have replaced rice with oats. Oats is nutritious, low in cholesterol and wholesome. It contains fibre and is rich in antioxidants. 

          This healthy one-pot wonder can be relished with some begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup oats, dry roasted
• 1/2 cup split green gram (moong dal), dry roasted
• 2 cups chopped potato, carrot, beans & cauliflower
• 1/4 cup green peas (I used frozen Peas)
• 3-4 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 8-10 almonds (opt)
• 1 tsp. ghee

          Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. Marinate the chopped veggies with a pinch of salt and turmeric powder.

          Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. Then pressure cook in 1 cup water for 1 whistle. Keep aside.

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

          Now add the oats, all the dry spices and 2 cups water. Mix well and simmer on a low flame till it is cooked and slightly thick. 

          Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water (depending on the consistency desired).

          Mix well. Cover and simmer for 2-3 minutes. Switch off the flame and drizzle some ghee over it. 

          Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. 

                         Heat 2 tbsp. oil & fry marinated veggies in batches till light brown. 

                                  Pressure cook in 1 cup water for 1 whistle. Keep aside.

                          Boil roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. 

                  Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon, 
                  cardamoms, cloves, ginger & cumin seeds. Sauté for a few seconds.

                                 Now add the oats, 

 all the dry spices 

& 2 cups water. Mix well & simmer on low flame till it is cooked.

                      Add boiled dal, boiled veggies, almonds, green peas & 1-2 cups water 
                      (depending on the consistency desired).

                      Mix well. Cover & simmer for 2-3 minutes. Switch off flame & drizzle
                      some ghee over it. 

                      Serve with begun bhaja (eggplant fry), fried red chilies, any side dish &
                      lime wedges for a soul satisfying meal. 

Bengali Bhuna Khichuri / Khichdi (Rice-Lentil Porridge)

          This is a simple and a hearty comfort food that tastes so delicious any time and every time I prepare. It is a wholesome and a balanced meal in itself with rice, lentils and the veggies. Just a tsp. of ghee brings out the actual essence of this yummy dish. Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants) or aloo bhaja (potato fry).

          So today I bring to you my version of Khichuri, which is not runny or soft as it is usually prepared. It is a bit on the dry side called (Jhor jhore in the Bengali lingo) just like pilaf. I prepared some begun bhaja too, to go with it. Traditionally Gobindo Bhog rice is used to prepare it, but in the absence of it I made use of Basmati rice. So check out the step by step pictorial recipe  to prepare it.

           Bengalis usually offer the vegetarian version of this khichuri (please note - there is no onion or garlic) to Goddess Durga during the Dashera / Durga Puja festival. Khichuri in general is usually had during rainy season. 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".

• 1/2 cup basmati rice
• 1/2 cup moong dal (split green gram)
• 1 cup cauliflower florets
• 10-12 french beans, cut into 1" piece
• 1 carrot, cut into 1" piece
• 1 potato, chopped
• 3 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon
• 2 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 green chilies, slit
• 1" ginger, julienne
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. ghee
• coriander leaves, green chilies and lime wedges to garnish
• begun bhaja / aloo bhaja (eggplant fry / potato fry) to serve

          Dry roast the moong dal till light brown. Soak the rice and dal for 30 minutes. Heat 2 tbsp. oil and sauté the potatoes and cauliflower separately till light brown. Keep aside.

          Heat the remaining oil and fry the cumin seeds, bay leaves, ginger, dry red chilies, green chilies, cinnamon, cardamoms and cloves. Sauté for a few seconds till the crackling stops.

          Add the soaked and drained rice and moong dal. Sauté for 2 minutes. Add 2 cups water, salt, coriander-cumin powder, turmeric powder and the fried veggies, carrots and beans (Preserving few to garnish).

          Pressure cook for 2 whistles. Drizzle ghee and garnish with coriander leaves. Serve hot with begun bhaja (fried eggplants), lime wedges and green chilies.

          
   

                                  Fry potatoes & cauliflower slightly & keep aside.

                     Temper oil with bay leaves, dry red chilies, ginger julienne, green chilies, 
                     cumin seeds, cinnamon, cardamoms & cloves.

                                
                                  Add soaked rice & dal. Sauté for 2 minutes.

                  Add 2 cups water, salt, coriander-cumin powder, turmeric powder & veggies.

                                  Pressure cook for 2 whistles.

                    Serve with a drizzle of ghee, coriander leaves, fried veggies, begun bhaja                                            (fried eggplants), lime wedges & green chilies.