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

Instructions

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