When we need a fast, nutritious dinner that tastes good when we are all sick or exhausted, we make this in our pressure cooker. It's basically just an east-indian risotto. All spices whole unless noted. Easy on the turmeric until you get the hang of it, most people over do it and it gets bitter, yuck! Sub coconut oil or canola to make this vegan. We have a stainless steel pressure cooker (actually 2) and we use them a bunch. I blew the pressure gasket off one but Debashis fixed it. We are eating this tonight with sauteed kale in olive oil & garlic.
We have been trying to find a good US or North American source for organic dals, specifically mung dal and yellow pigeon peas. Our local COOP sells organic mung dal from.... China? Let me know if you have a good source.
Serve this with: samosas and/or papads, indian pickle, and a quick salad of lime, cucumber, salt, jalapeno or some other fresh chili, cilantro, tomatoes, sliced red onions.
easy bengali khitchri
1/4 c mung dal - yellow, hulled, split mung dal
1/4 c rice (any aromatic kind), tonight I'm using white basmati
wash carefully & drain
sautee in pressure cooker:
ghee
cumin
nigella
red chili
ground coriander
ginger, fresh, peeled, minced
add tomato to melt
veggies as you prefer, we use:
carrots, peeled & chopped (1 tonight)
potatoes, peeled & quartered (tonight I'm using small red)
peas (shelled or frozen) - small handful tonight
spinach (handful)
cauliflower (in proportion to the carrots)
add the:
rice & dal
turmeric (not too much at all)
salt
Optional: nuts or raisins. Arundhati loves raisins and Debashis loves cashews, so in they go for us.
add 3-4 parts water (so for this one I'll add 2 c.)
Cover pressure cooker, on medium heat bring to pressure, maintain pressure for 3-5 mins then turn the heat off, and let the pressure drop. Open & serve in shallow pasta bowls.
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