Bulgur wheat with veggies- Middle Eastern Breakfast

Name: Bulgur wheat with veggies- Middle Eastern Breakfast
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 c Bulgur wheat; 1/4 c sesame seed oil; 1 tsp mustard seed; 1 tsp fennel seed; 1/4 c asafetida powder; 2 dried red chilies; 1 c curry leaves; 1 inch ginger, chopped; 2 green chilies, sliced; 3 garlic cloves, chopped; 1 c onion, chopped; 1/2 c green bell pepper, chopped; 1/2 c yellow bell pepper, chopped; 1/2 c carrots, chopped; 1 c roasted peanuts; 1/2 c cilantro leaves, chopped; As needed salt; 1 tbsp butter

Lakshmi Sridharan Ph D @cook_19872338

USA

Uppuma or salad by whatever name you want to call it, this is Middle Eastern breakfast; also popular in Europe and America. Bulgur wheat cooked with veggies Middle Eastern breakfast Bulgur is an edible cereal grain made from dried, cracked wheat. It is parboiled, or partially cooked, so that it can be prepared relatively quickly. Bulgur is a whole grain, more nutritious than any other processed wheat. Bulgur contains a variety of vitamins and minerals, as well as a substantial amount of fiber Bulgur is a particularly good sauce of manganese, magnesium and iron and also slightly lower in calories than other comparable whole grains, such as brown rice or quinoa . #brf

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

8 servings

2 cBulgur wheat
1/4 csesame seed oil
1 tspmustard seed
1 tspfennel seed
1/4 casafetida powder
2dried red chilies
1 ccurry leaves
1 inchginger, chopped
2green chilies, sliced
3garlic cloves, chopped
1 conion, chopped
1/2 cgreen bell pepper, chopped
1/2 cyellow bell pepper, chopped
1/2 ccarrots, chopped
1 croasted peanuts
1/2 ccilantro leaves, chopped
As neededsalt
1 tbspbutter

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Steps

30 mins

1

Collect all required ingredients, keep them within your reach
2

Do not throw away the onion skins. Use the skins for preparing the stock. Skin is loaded with antioxidants. Boil 4cof water with onion skins over medium high flame. Strain and use the water for soaking the bulgur. Take bulgar in a bowl; add the stock to it. Keep it covered for 20- 30 minutes.
3

Use medium heat from start to finish, In a skillet, temper mustard, fennel, and asafetida in hot oil, Sautee onions, when onion turn slightly brown, add turmeric, ginger, garlic, curry leaves, chilise and bell peppers; cook for3- 4 minutes.
4

Transfer the soaked bulgur to the skillet with cooked vegetables. Mix thoroughly, cook covered for 4-5 minutes. Add butter and mix thoroughly. Salt to taste.
5

Garnish with roasted peanuts and cilantro leaves.
Taste before serving. Enjoy the aromatic colorful nutritious bulgar with veggies. You may eat it as itis or serve with chutney.

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Lakshmi Sridharan Ph D @cook_19872338

on June 06, 2024 23:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography