Vegan, gluten, & oil free
Look over the split urad dal lentils under running water until clean. This may take repeated rinsing. Cover the lentils and soak for at least 4 hours. They will puff up when soaked. When ready to cook drain off the water.
On the Instant Pot, turn on the ‘sauté’ button. When the pan is hot add the chopped onions and ‘dry sauté’ by stirring occasionally as the onion lightly brown. Add a bit of broth, a tablespoon at a time to prevent sticking and over browning, add carrots and cook for a few minutes, stirring and adding a bit of broth to continue to deglaze the pan. Add the garlic, chili pepper (if using), cumin, turmeric, and ginger, and cook for a minute more. Add the urad dal and stir to combine and let cook a few minutes to lentils brown a little. Add the 3 cups of veggie broth. This should be enough to cover the lentils. Add the nutritional yeast and asafetida (if using).
Bring to a simmer then cancel the ‘sauté’ function. Put on the lid.
Set Instant Pot for 20 minutes on high. While cooking, prepare the mushrooms which will then be served on top, or alongside the risotto.
When the risotto is finished cooking, let natural release for 10-15 minutes, then carefully release the pressure and open the pot.
Press cancel, then sauté, and simmer the dal while stirring, to thicken to a texture that you desire, being careful not to let it burn on the bottom. This will make it more starchy, typical of rice risotto, although it will have a rougher texture. Taste to adjust seasoning, adding salt and pepper if desired. Cancel the sauté function when desired texture.
Just before serving, stir in the chopped basil.
When ready, spoon into a wide heated bowl and spoon the mushrooms over part of the dal, or alongside of it. Garnish with cilantro and hot sauce if desired.
Mushrooms:
Medium white or sweet onion, chopped medium fine
2 cloves garlic, chopped
1/4 cup-1/2 cup vegetable broth
1 pound sliced baby bell, cremini, or white button mushrooms
1-2 tablespoon vegan Worcestershire or 1-2 teaspoons white or yellow miso paste
Salt and pepper if desired.
Dry sauté onion in a pan over medium/high heat as above, adding broth to prevent sticking. When lightly browned, add garlic and cook 1 minutes, adding a tablespoon or two of broth.
Add the sliced mushrooms, and a bit of broth. Stir the onion and garlic mixture throughout the mushrooms. Add the Worcestershire or miso, stir and cover the pan. Cook 3-5 minutes. The mushrooms should have released their liquid. With cover off, continue to cook, stirring occasionally, as the liquid becomes condensed and flavorful.
You may stop cooking here, and just before serving with the risotto, reheat to thicken sauce a bit more. Taste for seasoning.
