Ingredients 2 cups Basmati rice 2 lemons 2 tablespoon coconut oil ½ cup peanuts raw ¼ cup cashew 1 teaspoon mustard seeds 1-2 dry red chilli 1 tablespoon split black gram urad dal 1 tablespoon Bengal gram chana dal 8-10 curry leaves Small pinch asafetida hing 1-2 green chilli finely chopped 1 inch ginger finely chopped 1 teaspoon turmeric powder Salt to taste 2 tablespoon coconut grated 1 tablespoon coriander leaves (cilantro)
Put the Instant Pot in saute mode and heat coconut oil. Fry peanuts and cashew until they are crunchy. Move them to a side and add mustard seeds
Add chana dal, urad dal, curry leaves, green chili, and ginger. Add hing, turmeric powder, salt, and lemon juice. Mix well and deglaze the pot
Drain the water from soaked rice and add it to the IP. Add 3 cups of water and mix well
Secure the lid and set the Instant Pot to pressure cook mode for 5 minutes. Do a quick release of the pressure.
Open the lid and add cilantro and coconut. Gently mix and serve