Ingredients
Bulgur - 1 cup
Onion - 1/2 finely diced
Carrot - 1
Green peas - 1/4 cup
Corn (optional) - 1/4 cup
Cashews
Ginger - 1/2 inch finely chopped
Butter or ghee - 2 tbspns
Mustard and Urad dhall for tempering
Salt to taste
Directions
Melt the butter in a saucepan and roast the cashews..Then splutter the mustard seeds and urad dhall.Then add the onions and ginger and saute them..Once they become translucent add the vegetables and salt..You can add any veggies you like..Once they get half cooked,add two cups water and bring to a boil..Then add the bulgur and cook for 2 to 3 minutes or until the water evaporates..garnish with cilantro..
Serve with pickles or chutney of your choice..
this goes off to Weekend Herb Blogging hosted this week by Kochtopf...
and also to Suganya s Weekend Breakfast Blogging(WBB) - Healthy Eats
YUMMY! My mom makes it with crushed wheat in India. Bulgur is similar but grainier than that. Looks great!:)
ReplyDeleteThanks for dropping by n commenting Asha..
ReplyDeletelooks yummy....
ReplyDeleteI'm a sweet "breakfaster" but perhaps I should change. Your bulgur sounds delicious.
ReplyDeleteThank you for your participation in WHB. Roundup should be online next Monday.
Thanks Dhivya and Zorra..
ReplyDeleteThis looks yummy, hope I could try it. I haven's had bulgur before.
ReplyDeleteGay
Thanks Gay for dropping by..
ReplyDeleteUsing bulgur is a great idea! I'm a huge fan of incorporating high fiber foods anywhere possible :)
ReplyDeleteHi there,
ReplyDeleteThis sounds like a great recipe. Bulgar was something my mother always used to use.
I hope it isn't embarassing for you for me to mention this here, but it's against the rules for Weekend Herb Blogging to enter a WHB post into another event as well. It may be too late to change it now, but I wanted to mention it so you know and don't do it again in the future.