Exquisite Bengali Red Lentil, Potato, Pea, and Cauliflower Risotto

Elevate your dining experience with this delightful Bengali-inspired dish. This delectable risotto combines red lentils, fragrant basmati rice, and a harmonious blend of spices, vegetables, and aromatic ghee. A truly elegant and flavorful addition to any culinary repertoire.

Ingredients

4	tablespoons vegetable oil
1	red onion, thinly sliced
¾	cup red/orange split lentils
½	cup basmati or kalajira rice
1	teaspoon ground coriander
1	tablespoon grated fresh ginger
1	teaspoon salt or to taste
½	teaspoon powdered turmeric
2	cauliflower, cut into large pieces
1	medium Yukon Gold potato, peeled and quartered
	frozen green peas
1	tablespoon ghee or coconut oil
1 1⁄2	teaspoons whole cumin seeds
½	teaspoon crushed red pepper flakes (optional)
2	tablespoons fresh lime juice
1	tablespoon chopped cilantro

Instructions

• 1. Heat the vegetable oil in the Instant Pot on Sauté mode. Sauté the thinly sliced red onion until golden, about 5 to 6 minutes. Add the red/orange split lentils, basmati or kalajira rice, coriander, fresh ginger, cayenne pepper powder, salt, turmeric, cauliflower, potato, and 4 cups of water. Stir well.
  2. Press Cancel to turn off Sauté mode. Close the lid and set the Instant Pot on Manual Low Pressure mode for 4 minutes.
  3. After the cooking time is complete, allow Natural Pressure Release for 10 to 15 minutes. Then, perform a Quick Release to release any remaining pressure.
  4. Once the pressure is released, open the pot and stir the rice mixture. Switch the Instant Pot to Sauté mode, stir in the green peas, and cook for 1 minute.
  5. In a small pan, heat the ghee or coconut oil. Add the whole cumin seeds, crushed red pepper flakes (if using), and whole dried red chilies. Cook until the mixture crackles and is fragrant. Be cautious not to burn the crushed red pepper. Pour this fragrant mixture over the khichuri, gently stir, sprinkle with lime juice, and garnish with cilantro before serving.

Aug 08, 2024