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.

Bengali Plain Khichuri / Khichdi (Simple Rice-Lentil Porridge)

       
          This Bengali style khichuri is a simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with the rice & lentil combo. Veggies too can be added. Just a drizzle of some ghee brings out the actual essence of this yummy dish. Please note - This is a "no onion-no garlic" recipe which can be offered as a bhog (offering to God).

          Nothing can beat having this humble khichuri along with a side dish and some papad. It is pure divine. Today I prepared khichuri that is slightly runny and soft, which I relished with a mixed vegetable curry. So check out the step by step pictorial recipe to prepare it.

• 3/4 cup split moong dal (green gram lentil)
• 1/2 cup rice
• 2 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 tsp. ginger, grated
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. ghee
• coriander leaves & green chilies to garnish

          Dry roast the moong dal till you get a nice aroma. Soak it along with the rice for 30 minutes. Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms, cloves and bay leaves.

          Sauté for a few seconds. Then add the soaked & drained rice, dal, turmeric powder and salt. Fry for 2 minutes. 

          Add 4-5 cups water and mix well. Cover and simmer on a low flame, stirring at intervals. Halfway through add the ginger. 

          When the rice and the dal turns soft, add the ghee and give it a mix. Garnish with coriander leaves and green chilies. Serve along with a side dish and papad.

                    Heat oil & temper with panch phoron, cinnamon, cardamoms, cloves &
                    bay leaves. Sauté for a few seconds. 

                 Add soaked & drained rice, dal, turmeric powder & salt. Fry for 2 minutes. 

                      Add 4-5 cups water & mix well. Cover & simmer stirring at intervals. 

                                 Halfway through add ginger. 

                                 When rice & dal turns soft, add ghee & give it a mix. 

                    Garnish with coriander leaves & green chilies. Serve with any side dish
                    and papad.

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.