Step 1: Prepare for Sautéing

Turn on your Instant Pot and set it to Sauté mode (Normal setting). Add 2 tablespoons of coconut oil and allow it to heat up.

Step 2: Add Spices

Add 1 teaspoon of mustard seeds to the hot oil and let them splutter.

Step 3: Sauté Dal and Chilies

Add 1 tablespoon of urad dal and 2 dried red chilies. Sauté until the dal turns light golden brown.

Step 4: Add Curry Leaves

Add 3 sprigs of curry leaves and sauté for a few seconds until fragrant.

Step 5: Combine Ingredients

Add 1 cup of rice (Sona Masoori or any boiled rice), 1/2 cup of black chickpeas (soaked overnight), 1 cup of grated coconut, 3 cups of water, and 1 teaspoon of salt to the pot. Stir well to combine all ingredients.

Step 6: Cancel Sauté Mode

Press the 'Cancel' button to turn off the Sauté mode.

Step 7: Seal and Pressure Cook

Secure the Instant Pot lid, ensuring the steam release knob is in the sealed position. Set the Instant Pot to Pressure Cook on High for 9 minutes.

Step 8: Natural Release

Once the pressure cooking cycle is complete, allow the steam to release naturally. The float valve will drop when it's safe to open the lid.

Step 9: Fluff and Serve

Carefully open the lid. Gently fluff the cooked rice with a spoon and serve hot.

• If using a regular pressure cooker, cook for 2 whistles.