Instant Pot Bisibelabath

epicurious.com

blodn1

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

Directions at epicurious.com

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