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.

Recipe notes

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