Instant Pot Bisibelabath

Ingredients for Instant Pot Bisibelabath

• 2 tablespoons (30 mL) vegetable oil, divided

• 2 tablespoons (30 mL) unsweetened coconut flakes

• 1 1/2 tablespoons (22 mL) coriander seeds

• 1 1/2 tablespoons (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 chilli, crushed

• 1 onion, chopped

• 1 tablespoon (15 mL) kosher salt

• 2 green chillies, minced

• 2 teaspoons (10 mL) ground turmeric

• 1 teaspoon (5 mL) yellow mustard seeds

• 190g (250 mL) white basmati rice, rinsed

• 190g (250 mL) dried lentils (toor or masoor dal)

• 450g (500 mL) chopped trimmed acorn or butternut squash

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

• 475ml (500 mL) no-added-salt vegetable broth or water

• Special Equipment: Coffee/spice grinder

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 chilli; 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 25ml (25 mL) oil in the inner pot for 1 minute, until shimmering. Add the onion, salt, green chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.