Instant Pot Bisibelabath

indian instant pot dinner rice lentil squash coconut mustard greens cinnamon vegetarian vegan dairy free soy free peanut free tree nut free wheat/gluten-free quick & easy healthy

Chandra Ram

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Ingredients

2 Tbsp. (30 mL) vegetable oil, divided

2 Tbsp. (30 mL) unsweetened coconut ﬂakes

1 ½ Tbsp. (22 mL) coriander seeds

1 ½ Tbsp. (22 mL) dried chana dal

5 black peppercorns

Pinch fenugreek seeds

1 (2-inch or 5-cm) cinnamon stick

3 whole cloves

Pinch asafoetida (optional)

1 dried red chile, crushed

1 onion, chopped

1 Tbsp. (15 mL) kosher salt

2 green chiles, minced

2 tsp. (10 mL) ground turmeric

1 tsp. (5 mL) yellow mustard seeds

1 cup (250 mL) white basmati rice, rinsed

1 cup (250 mL) dried lentils (toor or masoor dal)

2 cups (500 mL) chopped trimmed acorn or butternut squash

2 cups (500 mL) chopped mustard greens (see Cooks' Note)

2 cups (500 mL) no-added-salt vegetable broth or water

Special Equipment: Coﬀee/spice grinder

Method

Using the Sauté function on High, heat 1 teaspoon (5 mL) oil in the inner pot for 1 minute, until shimmering. Add the coconut, coriander seeds, chana dal, peppercorns, fenugreek seeds, cinnamon stick, cloves, asafoetida (if using) and dried chile; cook for about 2 minutes, until fragrant. Transfer the mixture to a clean coﬀee/spice grinder and grind to a powder.

Using the Sauté function on High, heat the remaining 5 teaspoons (25 mL) oil in the inner pot for 1 minute, until shimmering. Add the onion, salt, green chiles, turmeric and mustard seeds; cook for about 2 minutes, until the mustard seeds begin to pop. Add the rice, lentils, squash, and mustard greens; stir to combine. Stir in the toasted spices, then the broth. Secure the lid and cook on high pressure for 3 minutes.

Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Remove the lid and stir. Transfer to a bowl; serve.

If you can’t find mustard greens, use turnip greens, kale or any other sturdy greens.