KHICHURI (BENGALI RED LENTIL RISOTTO)

Serves: 4-6

4 tbsp (60 mL) vegetable oil 1 medium red onion, thinly sliced 3/4 cup (180 mL) red split lentils (masoor dal)

1/2 cup (125 mL) basmati or kalajeera rice

1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground coriander 1 tbsp (15 mL) grated fresh ginger 1/2 tsp (2.5 mL) cayenne pepper powder

1 tsp (5 mL) salt, or to taste 1/2 tsp (2.5 mL) ground turmeric 2 cups (500 mL) cauliflower florets

1 medium Yukon gold potato, peeled and cubed

1/2 cup (125 mL) frozen green peas

For tempering:

1 tbsp (15 mL) ghee or coconut oil 1 1/2 tsp (7.5 mL) cumin seeds 1/2 tsp (2.5 mL) dried crushed red pepper (optional)

2 whole dried red chilies

2 tbsp (30 mL) fresh lime juice 1 tbsp (15 mL) chopped cilantro

1. Set the Instant Pot on sauté mode and heat oil for about 1 minute, then add onion and sauté until golden, about 5-6 minutes. Stir in lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt and turmeric. Add cauliflower, potato and 4 cups (1 L) of water, and stir well. 2. Press cancel to turn off sauté mode, close lid, and set Instant Pot on manual low pressure mode for 4 minutes.

3. When cooking time is complete, allow for natural pressure release for 10 to 15 minutes, then use quick release for any residual pressure.

4. 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 ghee or coconut oil in a small pan, add 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.

6. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

Note: You can also throw in vegetables like broccoli or carrot for a more substantial khichuri.