Bisi bele bhath in instant pot

Ingredients

• 1 cup rice
• ¾ cup toor daal (yellow pigeon peas)
• 1 cup cauliflower florets (cut into 1 inch florets)
• 1 red potato (cubed 1/2 inch )
• 10 pieces drumsticks (optional)
• ½ cup green beans (cut into 1 inch pieces)
• 2 carrots ( peeled and sliced)
• ½ green pepper (cut into 1/2 inch pieces )
• 10 curry leaves (optional)
• ¼ cup cilantro (chopped for garnish )
• 1 tablespoon tamarind paste (optional, more or less depending on how tangy it is)
• 2 tablespoons ghee (coconut oil or any cooking oil for Vegan)
• ½ teaspoon mustard seeds
• ⅛ teaspoon asafetida powder
• ½ teaspoon ground turmeric
• salt to taste
• 4 dried red chilies (I use mild Kashmiri chilies)
• 1 tablespoon coriander seeds
• ½ teaspoon fenugreek seeds
• 1 tablespoon chana dal
• 1 tablespoon shredded coconut (dried or fresh)

Instructions

1. 1

   Rinse rice and lentils and keep aside. Wash and chop all the vegetables.

2. 2

   Lightly roast all the spices from the spice blend. Let them cool completely and then grind to fine powder.

3. 3

   Turn the Instant Pot to sauté (more) mode and heat ghee. Add mustard seeds, asafetida and turmeric. Let the mustard seeds pot, may take 2 to 3 minutes. Add all the vegetables except the cilantro. Mix well.

4. 4

   Add salt, tamarind paste and spice blend powder. Mix well. Add rice and lentils and 6 cups of water. Close the Instant Pot lid with the pressure value set to sealing. Press the Rice button.

5. 5

   Allow the pressure to release naturally, about 15 mins. Open the Instant pot and stir the Bisi Bele Bhath lightly. Serve hot with a drizzle of ghee, tangy pickle and roasted papad.