Step-by-Step Instructions

1. 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.

2. 2.Add Spices

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

3. 3.Sauté Dal and Chilies

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

4. 4.Add Curry Leaves

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

5. 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.

6. 6.Cancel Sauté Mode

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

7. 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.

8. 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.

9. 9.Fluff and Serve

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