Instant Pot Bisibelabath

Ingredients

• •2 Tbsp vegetable oil
• •2 Tbsp unsweetened coconut flakes
• •1½ Tbsp coriander seeds
• •1½ Tbsp dried chana dal
• •5 whole black peppercorns
• •⅛ Pinch fenugreek seeds
• •1 stick cinnamon stick
• •3 whole cloves
• •⅛ Pinch asafoetida
• •1 whole dried red chile
• •1 whole onion
• •1 Tbsp kosher salt
• •2 whole green chiles
• •2 tsp ground turmeric
• •1 tsp yellow mustard seeds
• •1 cup white basmati rice
• •1 cup dried lentils
• •2 cups butternut squash
• •2 cups mustard greens and vegetable broth
• •Special Equipment: Coffee/spice grinder

Cooking Instructions

1. 1.

   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.

   3 min

2. 2.

   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.

   6 min

3. 3.

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

   10 min

4. 4.

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

   2 min

5. 5.

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