One of the most awaited occasions during my childhood and the first thought that comes to mind whenever I think of Bulgur / broken wheat.
One of my uncles, with his love of art and devotion, creates amazing paintings and sculptures in a Datta Temple in Poona. Every Datta Jayanti, which falls in December, we would go to that temple. It would be more of a family reunion and the celebration of that occasion.
For me, the fondest memory of this day is the stunningly crisp – cold Poona weather, and the beautiful temple enveloped by a lot of greenery, and the stunning fragrance of bulgur kheer cooked in earthen pots. Even now, sitting miles away, and years later, I can still very very clearly remember the beautiful fragrance of this offering.
I remember, even during the prayers, I would be craning my neck to take a peek into the kitchens to make sure there is still some left or hope that there is more cooking.
It has been, so far, one of my most favorite desserts - A beautifully creamy, thick, perfectly jaggery-sweet, with that gorgeous wood fire cooked taste and with a crunch. No doubt, this is one of the most delicious bulgur dishes I have ever tasted.
Since we cant eat that so often, and wouldn’t want to keep Bulgur out of our diets, I had once tried to make a khichdi out of it, and it turned out absolutely delicious. I find it a perfect substitute for rice, especially for weight-loss determined gujjus like us.
Bulgur / Broken Wheat
Red Chili Powder
1/2 cup, optional
1/2 cup, optional
Keep all the ingredients ready.
Slice the onion and tomato.
Cut the ginger into julienne.
Wash and drain the Wheat.
In case you are using the chickpeas and kidney beans, drain, and rinse them. I have used the tinned ones for this recipe as they, somehow, aren't as gassy as the normally soaked and cooked ones.
In a pressure cooker, heat the oil and add the cumin seeds and the ginger. Allow it to cook for a few seconds, stirring continuously to make sure it doesn't burn.
Once the tomatoes are cooked, they ooze out oil, then add a cup of water and stir again, allowing it all to mix well.
Add the washed and drained bulgur and stir to mix well again.
Adjust the salt according to your taste and cover the cooker and cook for about 20 minutes, or till 3 whistles are done.
It surely couldn't get healthier than this.