Bulgur Khichdi Recipe / healthy lunch recipes / healthy grains recipes

Bulgur Khichdi Recipe
 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 1
 Recipe Category: Lunch-Bulgur Recipes

Ingredients needed

•    Bulgur -1/2 cup
•    Moong dal - 1/4 cup (split yellow ones)
•    Onion -1
•    Tomato -1
•    Green chilli -1
•    Ginger -1 inch piece finely chopped
•    Turmeric powder -1/4 tsp
•    Sambar powder -1/2 tsp (optional)
•    Salt needed
•    Ghee/clarified butter -1 tsp

  For the seasoning

•    Oil - 1 1/2 - 2 tbsp
•    Mustard seeds -3/4 tsp
•    Cumin seeds -3/4 tsp
•    Hing - a pinch
•    Curry leaves - a sprig

   For garnishing

   Coriander leaves - 1 tbsp finely chopped


Before proceeding let me make it clear - though bulgur and cracked wheat are from wheat, there is difference in processing. Bulgur is made from precooked wheat berries, so all you have to do is to pour hot boiling water to it whereas cracked wheat (samba godhumai) has to be cooked like rice.

Preparation

• Place bulgur in a bowl and pour 1 cup of boiling to it. Close it and let it sit for 20 minutes.
• Wash dal and soak it in hot water for 10-15 minutes.
• In the mean time, we will prepare the vegetables. Cut onion, tomato, ginger and green chilli finely.
• Method
• Heat oil in a pan or small cooker, add mustard seeds, cumin seeds, when it sizzles, add hing, onion, green chilli, ginger and curry leaves.
• Saute until onions turn transparent. Then add finely chopped tomatoes, turmeric powder, sambar powder.
• Saute for 3-4 minutes and then add soaked dal, salt needed and a cup of water.
• Pressure cook for 2-3 whistles or you can cook in a pan but will take a longer time. When pressure subisdes, open the cooker, mash the dal slightly and add the soaked bulgur along with the water if any.
• Mix well and simmer for 3-4 minutes. Drizzle a tsp of ghee and garnish with finely chopped coriander leaves.
• Serve piping hot bulgur khichdi with raitha or pickle or potato chips.

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Bulgur Biryani

Bulgur Biryani
 Prep Time : 10 mins
 Cook Time : 10 mins
 Serves:  1
 Recipe Category: Lunch-Bulgur Wheat

   Ingredients needed

•    Bulgur - 1/2 cup
•    Water - 1 cup
•    Salt needed
•    Onion - 1/2 cup thinly sliced
•    Green Chilli - 1 slit
•    Ginger garlic paste - 3/4 tsp
•    Tomato puree - 1/4 cup
•    Carrot - 1/3 cup grated
•    Coriander leaves - 2 tbsp finely chopped
•    Mint leaves - fistful (chopped)

   Spice Powder

•    Turmeric powder - 1/4 tsp
•    Coriander powder - 1 tsp
•    Chilli powder - 1/2 tsp
•    Biryani masala powder - 1 tsp (available ready made)

  For the seasoning

•    Oil - 1 -1 1/2 tbsp
•    Bay leaf - 1
•    Cloves - 2
•    Cinnamon - 1 inch piece

   For Garnishing

•    Coriander leaves - 1-2 tbsp finely chopped

Preparation

• Bring 1 cup of water to rolling boil with a little salt. Pour it over the bulgur, stir and keep it covered. Let it sit for 15-20 minutes. It gets cooked as it is already pre-cooked. Drain off excess water, fluff it with a fork and keep it ready.
• Cut onions lengthwise and keep it aside. Blend 1 raw tomato and keep it ready.
• Method
• Heat oil in a pan, add bay leaf, cinnamon, cloves and saute for a few seconds.
• Add thinly sliced onions, green chillies and saute until onions turn transparent.
• Add ginger garlic paste and saute for a few more minutes. Then add tomato puree.
• Add grated carrot, turmeric powder, coriander powder, chilli powder, biryani masala powder and salt needed
• Cook for a few minutes until the raw flavor of the tomato and the spice powder goes.
• Add coriander and mint leaves, mix well and cook for a further 2-3 minutes.
• Add cooked bulgur, mix well to coat the masala and cook covered for another 2 minutes.
• Remove from heat, garnish with finely chopped coriander leaves and serve hot with salad or any raitha of your choice.

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Bulgur with Peas and Mint

Bulgur with Peas and Mint
 Prep Time : 5 mins
 Cook Time : 20 mins
 Serves: 1
 Recipe Category: Lunch-Bulgur


   Ingredients needed

•    Bulgur Wheat- 1/2 cup
•    Water - 1 cup
•    Onion - 1 medium size
•    Green chilli - 2 slit
•    Ginger garlic paste - 3/4 tsp
•    Fresh or frozen Peas - 1/3 cup
•    Fresh Mint leaves - fistful
•    Fresh Coriander leaves - fistful

   For the seasoning

•    Oil - 1 1/2 tbsp
•    Bay leaf - 1
•    Cloves - 2
•    Cinnamon - 1 inch piece

   For garnishing

   Pecans or mixed seeds


Preparation

• Finely chop onions and par boil peas (if using fresh ones) with a little salt.
• Bring 1 cup of water to rolling boil, remove from heat and add bulgur to it with 1/4 tsp of salt. Stir, cover and let it stand for 20 minutes. Drain any excess liquid, fluff it with a fork and keep it aside.
• Method
• In a pan, heat oil, add bay leaf, cloves and cinnamon. Saute for a few seconds and add finely chopped onions.
• Saute until onions turn transparent. Add green chillies, ginger garlic paste and saute until the raw flavor goes.
• Add peas, coriander leaves, mint leaves, salt needed and cook for 3-4 minutes.
• Add the cooked bulgur, mix well and cook for another 2 minutes. To make it more nutritious, I have topped it with chopped pecans. You can also top it with mixed seeds. That's it. Filling, nutritious and delicious bulgur peas pilaf is ready.
• Enjoy it with onion raitha or cucumber raita or carrot raita.

More Bulgur Recipes

Tabbouleh Salad

Bulgur Wheat Pulao

Bulgur wheat Khichdi

Bulgur Vegetable Biryani

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Bulgur Wheat Upma

Bulgur Wheat Upma
 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves:1
 Recipe Category: Upma-Breakfast-Dinner

Ingredients needed

•    Onion - 1 big
•    Green Chillies - 1-2
•    Ginger - 1 inch piece
•    Beans - 4-5
•    Carrot - 1
•    Capsicum -1 small
•    Bulgur wheat - 1/2 cup
•    Salt to taste

For the seasoning

•    Oil - 1 tbsp
•    Mustard seeds - 1 tsp
•    Urad dal - 1 tsp
•    Red Chillies - 2
•    Hing - a pinch
•    Curry leaves - a spring

Preparation

• Wash and cut all the vegetables into small pieces and keep it ready.Wash and place bulgur in a bowl. 
• Add a little salt (1/4 tsp) and a cup of boiling water to the bulgur. Mix it well and keep covered. Let it sit for 15-20 minutes.
• After 20 minutes, the bulgur would have absorbed all the water.Drain excess water if any. Fluff it with a fork and keep aside.
• Method
• Heat oil in a pan, add mustard seeds, when it splutter, add urad dal, red chillies, hing and curry leaves.
• When dal turns golden brown, add finely chopped onions, green chilli and ginger.
• When onion turns transparent, add the vegetables (except capsicum), needed salt and cook covered on medium heat. Sprinkle water if required. Stir in between for even cooking.
• Once the vegetables are cooked, add the capsicum and cook for a few more minutes.
• Add the bulgur, mix well and cook covered for 3-4 minutes.
• Garnish with coriander leaves and serve hot.

 

Bulgur Wheat Recipes and Cracked Wheat Recipes.

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