Set the Instant Pot in saute mode, and when it is hot, add the coconut oil. Then add the mustard seeds, urad dal, and chana dal, and let the mustard seeds splutter. Then add the chopped onion and turmeric powder and saute until the onions are soft.
Meanwhile, grind the coconut, dried red chili, cumin seeds, and peppercorns by adding ½ cup of water and set aside. (Missed taking that picture). When the onions are soft, add the chopped swiss chard and salt.
Let the Swiss chard wilt like below. Turn off the Instant Pot.
Now add the rinsed and drained rice, quinoa, and moong dal.
Followed by ground coconut paste and water.
Mix well and press the cancel button, close the Instant Pot lid, and ensure the vent is in the sealing position. Press the "Rice" preset button and when the cooking is complete, allow the pressure to release naturally. Carefully open the lid after releasing the pressure and allow the rice mix to cool for 5 minutes. Alternatively, you can cook at high-pressure manual mode for 5 minutes and do a natural pressure release.
After 5 minutes, mix and mash the rice and serve it warm with raita or sides of your choice.
Onions are optional. You can very well make this rice without onion. And along with onions, if you want to include garlic, you can add two cloves of garlic.
Adjust the salt, whole peppercorn, and salt measure to taste. You can add up to 2 tsps of cumin seeds for this rice.
I omitted asafoetida. You can add ⅛ tsp of asafoetida.
The rice thickens as it cools down. So if needed, add ½ cup of hot water before serving.