I am always thinking about our dinner menu starting from the morning. For me it is easy to put together breakfast and lunch. However dinner dish is always complicated means I need something different. How can you discover different food every day? That is my problem. So I am always on the lookout for new dishes.
I bought some parsley and bulgur wheat from a store which sells Middle Eastern stuff, thinking that I am going to make Tabbouleh, a Levantine salad. However I just could not find the time to make the salad, parsley become yellow in color after sitting quietly for 2 weeks in my refrigerator and told me to put it in the garbage bin. I was so upset, but still had no choice, but to obey the words of parsley. Then what do I do with bulgur wheat? I decided to make some soybean burger using soya beans and bulgur wheat similar to famous Burger king’s Veggie burger. What happened in the end is I got some tasteless stuff, which tempted me to say that Veggie burger from outside, is far better than this.
I still needed to use the remaining bulgur wheat, and decided to give them an Indian outlook by changing them into Upma, famous breakfast dish of south India. If you can make upma with rice, semolina, cracked wheat then why not try to make upma with bulgur wheat. Bulgur wheat is rich in fiber and has more nutrients and minerals than brown rice. While searching using Google I found Madhuram had done a bulgur wheat upma. So I got some confident, and tired it using the vegetables that I love. Yes it turned out to be really good with nuttiness from the bulgur wheat and sweetness from red bell pepper and carrot. It is a easy breezy upma or salad with only cooking is the sir frying the vegetables and rest part soaking the bulgur wheat in hot water. You can skip the green chili and substituted with black pepper to make it less spicy. Here is the recipe.
Print recipe from here
What you need
Bulgur wheat: ¾ cup
Water: 1 ½ cup
Salt: 1 teaspoon
Olive oil: 2 tablespoon
Red bell pepper: ½ cup (Chopped into small cubes)
Green bell pepper: 1 cup (Chopped into small cubes)
Onion: ½ cup (chopped finely)
scallion: ½ cup ( Both green and white parts chopped finely)
Carrot: ½ cup (chopped into small cubes)
Mustard seeds: ½ teaspoon
Urad dal: 1 tablespoon
Green chili: 1 (I used Serrano pepper)
Red chilies: 2 no ( Halved into two)
Coriander leaves: 1 tablespoon (Chopped finely)
How I made
In a medium bowl place the bulgur, and add salt to taste. Cover with 1 1/2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed and bulgur gets swelled up. Drain the excess water through a strainer and squeeze out the water if any.
Mean time, heat oil in skillet and add mustard seeds, urad dal and halved red chilies. As mustard seeds starts popping add chopped onion and green chili and fry for 6 minutes or until onion become translucent or change color. Then add all the vegetables one by one along with salt and cook until they are soft and well done. Switch off the flame and set aside.
To the above vegetable mixture add cooked bulgur and mix everything until all the ingredients gets combined well.
Preparation time: 30minutes
Yield: 4 serving
Verdict: Nutty yummy
Will you make it again: Yes I will