Instant Pot Bisibelabath

Directions

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.

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.

3. 3.

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

4. 4.

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

5. 5.

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