Bulgur Pilaf Recipe
This bulgur pilaf recipe is made Indian style. It is a tasty vegan breakfast or lunch that is very nutritious.
Servings 4
Calories 251kcal
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
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!
Notes
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.
Nutrition
Calories: 251kcal | Carbohydrates: 48g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 96mg | Potassium: 325mg | Fiber: 12g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 2mg