By Dr Sirisha Potluri
Lentils and mushroom rice in instant pot ( oil free)
As I mentioned in my previous lentil recipes , these are a superfood.
Ingredients;
2 cups Lentils ( green or French etc) soaked overnight .2 cups rice ( brown basmati is better)2 cups diced carrots,2 cups diced zucchini,2 cups mushrooms, Indian spices ( cumin seeds, cinnamon stick, cardamom pods 2-3, bay leaf, etc part of whole spice),6-7 of garlic cloves,1-2 inch ginger piece (thinly chopped) 2 tablespoons of cashews soaked for 3-4 hours and made into a paste. Onions 2-3 medium size, diced small.
Procedure;
- Soak the lentils overnight
- Heat the instant pot on saute mode. Once it becomes hot add cumin seeds and other whole masalas and saute for 1-2 min. Now sautee onions, zucchini, carrots for a few more minutes
- Add soaked and drained lentils (I had soaked and sprouted lentils ready , so I used them)and saute for a minute or so. Now, add rinsed rice to the pot.
- Pour in either water or vegetable broth (since we took 2 cups of lentils and 2 cups of rice, we will add 6 cups of water). Close the lid and seal the vent
- Pressure cook for 8 minutes and allow pressure to naturally release
- Sautee sliced mushrooms with some salt and red chili powder until they don’t release any more water.
- Once the rice is done, garnish the rice with sauteed mushrooms, red onion (thinly diced), and chopped cilantro
- Serve this with carrot raitha (The recipe will be posted on the blog)