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.

Chingri diye Masoor Dal Khichuri (Prawn Khichdi - Bong Style)

          Khichuri / Khichdi is a comfort food and a great one-pot meal option. So why not make a non-veg. version of it? It was my first try at preparing this Prawn Khichdi in a true Bengali style. I used masoor dal (red lentil) instead of moong dal (split green gram) and cooked in mustard oil. Turned out real yummy. 

          You can relish this Khichuri with just papad or with any side dish. Traditionally Khichuri  is relished with labra (mixed Veg. curry). So It's your choice. So check out the step by step pictorial recipe to prepare it.

Khichuri - 

• 1/3 cup masoor (red lentil) dal, soaked for 30 minutes
• 1/3 cup basmati rice, soaked for 30 minutes
• 1 potato, cubed
• 1/2 cup green peas
• 1 cup cauliflower florets
• 8-10 beans, cut into 1" pieces
• 3 tbsp. mustard oil
• 1 tsp. panch phoron 
• 2 bay leaves
• 1-2 dry red chilies
• 1 tsp. ginger, chopped
• 1/2 tsp. turmeric powder 
• salt to taste
• 4 cups water
• 8-10 cashew nuts
• 7-8 almonds
• 1 tbsp. ghee

Prawn Curry - 

• 1/2 cup shrimps / prawns, deveined & cleaned
• 1 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 1 dry red chili
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder

          Prawn Curry - Heat oil in a pan and temper with cumin seeds and dry red chili. Add the onion, ginger and garlic. Sauté till light brown.

          Add the prawns and all the dry spices. Mix everything well and stir fry on a low flame till the prawns are cooked. Sprinkle water at intervals if needed. When done, keep aside. 

          Khichuri - Heat 1 tbsp. oil in a pan and sauté the veggies (except green peas) till light brown in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, panch phoron and ginger. Sauté for a few seconds. Add the soaked dal, rice and turmeric powder. Sauté for 2 minutes.

          Add 4 cups of hot water and bring it to a boil. Cover and simmer till half done. Add salt, fried veggies, green peas, cashew nuts and almonds. 

          Cover and simmer further till done and all the water is absorbed. Add the prepared prawn curry and ghee. Give it a stir and switch off the flame.

           Garnish with coriander leaves and serve along with papad, lemon wedges, green chilies or / and a side dish. 








Note - 1.  The recipe source is from a Cookery show, but with some twist here and there.
            2.  If you desire a thick or thin khichuri, then adjust the water accordingly.
            3. If you could get gobindo bhog rice (an aromatic rice) then that would be just right to                         prepare this khichuri 

                      Prawn Curry - Heat oil & temper with cumin seeds & dry red chili. Add
                      the onion, ginger and garlic. Sauté till light brown.

                     Add prawns & all dry spices. Mix well & sauté till prawns are cooked. 
                    When done, keep aside. 

                     Khichuri - Heat 1 tbsp. oil & sauté veggies (except green peas) till light
                     brown in colour. Drain and keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, panch phoron 
                      and ginger. Sauté for a few seconds.

                       Add soaked dal, rice and turmeric powder. Sauté for 2 minutes.

                     Add 4 cups of hot water & bring to a boil. Cover & simmer till half done. 

                     Add salt, fried veggies, green peas, cashew nuts & almonds. Cover &
                     simmer further till done and all the water is absorbed.

                     Add prepared prawn curry & ghee. Give it a stir & switch off the flame.

                     Garnish with coriander leaves & serve along with papad, lemon wedges, 
                      green chilies or / and a side dish. 

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.