This bulgur wheat pulao has been inspired by this recipe. Bulgur wheat is a nutty tasting grain made from whole wheat kernels and is widely popular in Middle east and Indian cuisine. A quick search will tell you that it is high in fiber and protein and low in fat and calories. It is also rich in minerals and vitamins. And this salad is very delicious and perfect for a light yet comforting lunch.
Bulgur wheat - 1 cup
Onions - 2 medium, chopped
Tomatoes - 1 medium, chopped
Cumin powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Water - 1 1/2 cup
Yogurt - 1/2 cup
Ginger - 1/2 inch piece, grated
Lemon/lime - 1
Cilantro leaves - 1/4 cup, chopped fine
Parsley leaves - 1/4 cup, chopped fine
Peanuts - 1/2 cup, roasted
Salt - to taste
Pepper - to taste
Oil- 2 tablespoon
Soak the bulgur wheat in water for 10 minutes.
Heat oil in a pot, add the onions, saute them well till they are light brown, 8-10 minutes. Add the tomatoes to it and saute for another few minutes.
Add the bulgur wheat, add the spices, salt and pepper and give it a mix. Add water to it, enough to cover the entire wheat.
Bring it to boil, and then let it simmer for ten minutes. Turn off the heat and let it cool down.
Add the chopped cilantro and parsley leaves and mix it well with the pilaf.
In the meantime, mix yogurt with pinch of salt, and grated ginger, add a squeeze of lime juice to it.
Add dollops of yogurt on top of the pilaf and sprinkle the roasted peanuts on it. Serve it cold or at room temperature.
Delve in and enjoy! It is such a delight.
I converted this image to sepia and this is my contribution for this week's Black and White Wednesday, a culinary event started by Susan and now organized by Cinzia. This week it is hosted by yours' truly. For participation details, click here