Bhooni Khichuri – Rice and Lentil Pilaf and a Rough Week
Bhooni Khichuri holds a very special place in my heart. It is something straight from my grandmother’s kitchen. I love making it in the instant pot these days. It gets me those perfect grains of rice and lentils.
The stove top version is not very different and you have instructions for both. I am off from work this week. A planned time off with intentions of doing some things for the daughter. Well, life came with other plans. My week included all the running around for Benji that I could conceivably fit in.
My Bhooni Khichuri Story
The kitty oncologist has pronounced him un-treatable. They were ready to put him down, I just did not have the heart to do it. Not yet.. There is just too much life left in him, although I can tell he is fading. Any day might be the one, but, I will let nature take its course. It is difficult for the children as they are facing loss up close and personal.
I looked for something that celebrated the beautiful day that we had today. The first promise of spring, of Easter, and golden yellow and landed up with this much loved classic. For those readers celebrating, I wish you the happiest of Passover and Easter.
Nostalgia and then some
Now back to the Bhooni Khichuri, it is one of the many ways we enjoy rice and lentils on the Bengali table. My grandmother often made this when the supplies were a little low and she wanted us to feel like we were eating something special. As always, regaling me with stories of her childhood, culinary tips and tricks she made everything seem like it had fairy tale like qualities.
Adding the eggs is my variation, making this a one-dish meal. It is of course that time of the year when we celebrate the magic of eggs. Our dinner today is this flavorful wholesome dish. It is perfect with some side salad and the beautiful sunshine outside.
Two other kichuri recipes include this Instant Pot Khichuri story and this Bengali Khichuri Story.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A wholesome springtime rice and lentil pilaf, made in the instant pot or stove top.
Ingredients
- 2 tablespoons oil
- 1 tablespoon ghee
- 2 bay leaves
- 2 medium sized onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 3/4 cup yellow split moong lentils
- 1 cup basmati rice
- 1 and 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1 teaspoon red cayenne powder or to taste
- 4 hard boiled eggs
- 1 tablespoon assorted raisins
- 1 and 1/2 tablespoons lime juice
- 1 tablespoon chopped cilantro
Instructions
- Turn the instant pot onto saute mode and add the oil and the ghee (see note) and heat for a minute.
- Add in the onion and saute for 4 to 5 minutes until the onion is golden.
- Add in the ginger and the moong lentils and saute for a minute. Add in the basmati rice, salt, sugar, cumin powder, turmeric, cayenne powder and mix well. Cook for another minute.
- Add in 2 and 1/4 cups of water. Hit the cancel button. Cover the instant pot. Set on rice mode. Allow for a natural steam release.
- In the meantime cut the eggs into half.
- Remove the cover and gently stir in the eggs and the raisins. Sprinkle with the lime juice and cilantro. Enjoy alone or with your favorite Indian curry.
Notes
To keep the recipe vegan, swap the ghee with coconut oil and do not add eggs. To make this on the stove top, add one more cup of water, cover and cook for 25 minutes.