Broken wheat upma is a satisfying breakfast or light meal that is really nutritious and wholesome. It is tasty too.
This dalia upma recipe is made in the Indian style Upma. Traditionally, upma is made with semolina. Making it with bulgur wheat helps make it richer in nutrients including fibre. It is really tasty too.
You can make it with broken wheat or Dalia which is the Indian version of bulgur. The best part is that the recipe is really versatile. You can vary the veggies used as well as the spices as per taste.
Bulgur wheat comes in many varieties. For this recipe, I have used medium coarseness one.
You may also like these similar recipes: shavige bath or vermicelli upma, barley upma, baryard millet upma and foxtail millet upma.
Ingredients
Broken Wheat: I have used 1.5 cups in this recipe.
Vegetables: Any vegetables that you have in the pantry work. I use green beans, carrots, peppers, cauliflower. Sometimes I use frozen veggies too. 1 cup veggies is used.
Spices: Mustard seeds, cumin, dry red chillies, urad dal are used in the tempering. Ground spices like turmeric, red chilli powder and garam masala are also used.
Onion, tomatoes and minced ginger garlic: These form the base of the pilaf. Chopped onion, tomatoes and minced or ginger garlic paste are used in the recipe for flavour.
Water is also used in the recipe.
Olive oil: 1 tbsp. olive oil is used in the recipe.
Salt: Is used as per taste.
Variations and Substitutions
Use veggies of choice. Easy to add spinach, corn, mushroom, broccoli etc.
You can use broth in place of water for more flavour.
In place of bulgur, couscous, quinoa, rice, broken wheat or dalia can be used.
Instructions
How to cook bulgur: This will vary depending upon the quality of bulgur you are using. For fine bulgur, wash it and top with twice the quantity of hot water. Cover and keep. In 15-20 minutes, the bulgur wheat will absorb the water and get fluffy and cooked.
For medium or thick bulgur, it takes longer to cook in boiling water. The instructions are shared in this recipe.
Take 1.5 cups of medium thickness bulgur in a bowl. Wash with water and drain. Keep aside.
In a wok or skillet, heat olive oil. Add mustard seeds and cumin and allow to sputter. Add dry red chillies (optional) and a sprig of curry leaves along with dry urad lentils (split black lentils). Fry for 30 seconds.
Add chopped onion and minced ginger and garlic or paste. Cook for 3 minutes till the onion is translucent. Now add chopped tomatoes and cook till slightly mushy. If using, add slit green chillies now.
Cut veggies in similar-sized pieces. Add 1 cup of chopped vegetables to the pan. You can use frozen veggies too. Cook for a couple of minutes while stirring. Add about 3 cups of water along with turmeric and salt and bring to a boil.
Add drained bulgur to the boiling water and lower the heat. Add ½ tsp. garam masala or curry powder. Cover and cook till bulgur is cooked and the water has been absorbed.
If you feel that bulgur is not cooked through and all the water has been absorbed, then add ½ cup more water and cook covered. It takes about 20 minutes to cook. Will vary depending upon the thickness of bulgur.
Add finely chopped dill and cilantro as garnish. I had some sprouted mung beans that I added at the end. Your delicious bulgur pilaf is ready to eat. Enjoy this delicious breakfast.
If you are using fine bulgur, then cook it as instructions given above. Just add it to the base prepared above and mix well. Cook for a couple of minutes, and it is ready to serve.
This is a tasty vegan breakfast or light lunch that your family will relish. You can team with some added protein for a more substantial meal. Enjoy!
Expert Tips
1. Cook the bulgur depending upon its size and coarseness.
2. If you feel that your bulgur pilaf does not look cooked but the water has dried up, you can add half a cup of water and cover and cook.
3. You can vary the veggies and spices used as per taste.
4. You can use quinoa, cracked wheat, couscous in place of bulgur.
5. If you do not have ingredients mentioned under tempering, then you can skip whatever you don't have. It won't have an authentic Indian taste, but it will still taste quite good.
Here's the recipe card:
📖 Recipe Card
Bulgur Pilaf Recipe
Equipment
Ingredients
- 1.5 cup bulgur
Tempering
- 1 tbsp. olive oil
- 1 sprig curry leaves
- ½ tsp. cumin
- ½ tsp. mustard
- 2 dry red chillies optional
- ¼ tsp. urad dal or split black lentils
Spices
- ½ tsp. turmeric
- ½ tsp. red chilli powder or paprika
- ½ tsp. garam masala or curry powder
- 2 green chillies optional
- 1 onion finely chopped
- 2 tomatoes chopped
- ½ tsp. ginger garlic minced
Garnish
- 1 tsp. dill chopped
- 1 tsp. cilantro chopped
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Instructions
How to cook bulgur
- This will vary depending upon the quality of bulgur you are using. For fine bulgur, wash it and top with twice the quantity of hot water. Cover and keep. In 15-20 minutes, the bulgur will absorb the water and get fluffy and cooked.
- For medium or thick bulgur, it takes longer to cook in boiling water. The instructions are shared in this recipe.
Preparing Bulgur Pilaf
- Take 1.5 cups of medium thickness bulgur in a bowl. Wash with water and drain. Keep aside.
- In a wok or skillet, heat olive oil. Add mustard seeds and cumin and allow to sputter. Add dry red chillies (optional) and a sprig of curry leaves along with dry urad lentils (split black lentils). Fry for 30 seconds.
- Add chopped onion and minced ginger and garlic or paste. Cook for 3 minutes till the onion is translucent. Now add chopped tomatoes and cook till slightly mushy. If using, add slit green chillies now.
- Cut veggies in similar-sized pieces. Add 1 cup of chopped vegetables to the pan. Cook for a couple of minutes while stirring.
- Add about 3 cups of water along with turmeric and salt and bring to a boil. Add drained bulgur to the boiling water and lower the heat. Add ½ tsp. garam masala or curry powder. Cover and cook till bulgur is cooked and the water has been absorbed.
- If you feel that bulgur is not cooked through and all the water has been absorbed, then add ½ cup more water and cook covered. It takes about 20 minutes to cook. Will vary depending upon the thickness of bulgur wheat.
- Add finely chopped dill and cilantro as garnish. Your delicious bulgur pilaf is ready to eat. Enjoy this delicious breakfast.
- If you are using fine bulgur, then cook it as instructions given above. Just add it to the base prepared above and mix well. Cook for a couple of minutes, and it is ready to serve.
- This is a tasty vegan breakfast or light lunch that your family will relish. You can team with some added protein for a more substantial meal. Enjoy!
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