Recipe from Instant Indian: Classic Foods from Every Region of Indian Made Easy in the Instant Pot. The recipe is printed with permission from Hippocrene Books, Inc.
A khichuri (or khichdi) is a classic rice and lentil mélange, prepared differently all over India. This particular red lentil variation is from Bengal. It is distinct in its use of fried onions to imbue rich flavor and cauliflower, potatoes, green peas, and a beautiful drizzle of cumin-scented ghee round out this hearty, comforting dish. To make this dish vegan, you can use coconut oil instead of the ghee
—Rinku Bhattacharya /Spice Chronicles
4 to 6
red onion, thinly sliced
red/orange split lentils
basmati or kalajira rice
grated fresh ginger
salt or to taste
cups cauliflower, cut into large pieces, about 3/4 or a medium sized cauliflower
medium yukon gold potato peeled and quartered, or 2 baby red potatoes halved
1. Set the Instant Pot on Sauté mode and heat the oil for about 1 minute, then add the onion and sauté until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.
Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot on Manual Low Pressure mode for 4 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.
Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot to Sauté mode and stir in the green peas and cook for 1 minute.
5. To finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.