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

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