Name: Instant Pot Bisibelabath
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

A bowl of yellow rice studded with lentils and cubes of squash

Photo by Galdones Photography

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice and lentils straight out of South India. I like to serve it with raita to cool things off.

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

Preparation

Step 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.
Step 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.
Step 3
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Step 4
Remove the lid and stir. Transfer to a bowl; serve.
Cooks' Note
Step 5
If you can’t find mustard greens, use turnip greens, kale or any other sturdy greens.