Bulgur pilaf pot

bulgur pilaf pot This dish is a Turkish Delight. Though the original version of Bulgur Pilaf calls for addition of meats, we take a hearty veggie route and add lentils to it to make it a great meal for vegetarians. Read the recipe and enjoy your Bulgur Pilaf Pot.

Bulgur is a cereal food made from the groats of several different wheat species, most commonly from durum wheat. It is fibre and protein rich and has loads of vitamins and minerals. In India, this is also known as Daliya. It is eaten both in savory and sweet form. The sweet dish (sweet porridge) is usually bulgur wheat boiled in water and then milk and sugar is added.

The savory version can be plain boiled with just salt added or can be more elaborate with tempering of various spices and vegetables. I love the savory version as it has loads of vegetables and it tastes really good. Plus since Bulgur wheat is good for digestive system, it is never too heavy but really satisfying.

I made this dish a couple of days ago and found this to be a great solution for days when you are not looking for having a very rich diet but do not want to cut down on the portion of the meal.

I am sure this recipe is going to serve me a great dish during cold-snowy days when I would snuggle up in my blanket holding my Bulgur PilafPot looking outside my french window at the falling snow !! Yay to that 🙂

BULGUR PILAF POT

Bulgur Pilaf Pot

  • Servings: 3-4
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bulgur pilaf pot

Recipe

  • 1 cup Bulgur (Dalia), medium or coarse
  • 1/2 cup lentils (mix of split green lentils, red lentils and yellow lentils)
  • 1/2 cup boiled chickpeas or red kidney beans
  • 1 medium onion, thinly sliced
  • 1/2 bell peppers, chopped
  • 2 spring onions, finely chopped
  • 1 tomato, finely chopped
  • 2 cups vegetables consisting of :
  1. 1 potato, chopped
  2. 1/2 cup peas
  3. 1 carrot, chopped
  4. 1/2 cup cauliflower florets
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 bunch coriander, finely chopped
  • 2 tsp oil
  • 1 tsp ghee/clarified butter
  • red chilli powder to taste
  • salt to taste
  • pinch of asafoetida
  • pinch of turmeric
  • 1 tsp cumin seeds
  • 1 tsp dry mango powder/amchur
  • 1 tsp garam masala

Method

  1. Take a pressure cooker (or a pot – though that takes much more time). To this, add the bulgur and lentils. Now wash them thoroughly. Add 3 cups of water* to the cooker. To this, add salt to taste, turmeric, chopped green chilli and ginger.
  2. Cover with the lid and boil till 2 whistles. Simmer for 5 minutes and keep aside. If using a pot, bring to boil and keep on simmer till the bulgur and lentils are soft and cooked. * you may have to add more boiled water after the bulgur+ lentil is cooked depending on the consistency of the pilaf needed. Adjust salt accordingly.
  3. Take a separate pan and add oil. Bring to high flame. Now add asafoetida and cumin seeds and let it splutter. Add onions, spring onions and bell peppers to the pan and saute for 2 minutes. Add chopped garlic & tomato chunks and saute for another minute.
  4. Now, add in the vegetables and Boiled chickpeas/red kidney beans. Put salt & red chilli powder to taste. Add turmeric powder according to the amount of vegetables.Mix well. Lower the heat to medium flame and cover the pan with a lid. Cook till the vegetables are tender.
  5. Now, add the cooked vegetables to the bulgur + lentil pot and stir well till the mixture is homogenous. Cover with lid and simmer for 5 minutes so that the juice and spices from vegetables mix in well with the bulgur and lentils. Add garam masala and chopped fresh coriander. Bulgur Pilaf is ready.

For Tempering/Tadka

Take a small pan. Add 1 spoon of Ghee to it and let it melt on medium flame. Once the ghee is melted, add asafoetida and cumin seeds to it. Let the cumin seeds splutter. Upon spluttering, add 1 tsp chilli powder to it and immediately shut the flame. Tadka is ready. Make sure that the red chilli powder does not over roast or it will burn and will not taste as good in tadka.
Pour it over steaming hot pot of Bulgur Pilaf and serve hot.

This dish is highly nutritious. This dish is very filling and is made in very less oil so that one can eat a potful without guilt.

With the wholesome goodness of Bulgur wheat, protein richness of the lentils and the healthy portion of hearty vegetables, this Bulgur Pilaf potmakes for a real ‘feel good’ lunch or dinner.  Make yourself some too and pamper yourself !!

 

 

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8 Comments

  1. Beautiful recipe; comforting, tasty and nutritious. Great job! X

  2. Pingback: All in one vegetarian Wrap | Divine Spice Box

  3. Pingback: Recipes | Divine Spice Box

  4. Reblogged this on Divine Spice Box and commented:

    Its a funny kind of weather outside and i was looking for a healthy, one pot- soulful dish when suddenly i found this recipe in my recipe box. Simple, nutritious and full of warmth, this dish is perfect to enjoy on a Sunday !
    Presenting – BULGAR PILAF POT
    Recipe – http://divinespicebox.com/2013/09/18/bulgur-pilaf-pot/

  5. Pingback: Bulgur pilaf pot | Divine Spice Box

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