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

　　

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.

　　Courtesy of The Complete Indian Instant Pot by Chandra Ram © 2018 Reprinted with permission by Robert Rose, Inc.Buy the full book from Amazon.