Breakfast Series: Wheat Bulgur Bisi Bele Baath Recipe

Bisi Bele Baath with wheat bulgur is comforting very addictive and easy to digest. Once you prepare this dish with bulgur you will for sure avoid rice bisi bele baath. Broken wheat is a good substitute for people who want to avoid rice.

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Wheat Bulgur Bisi Bele Bath Ingredients:
Veggie Curry:
All Veggies Combined 250 Grams: Green Beans, Carrots, Kohlrabi, Peas...
1 Large Onion
2 Large Tomatoes 
3 Green chillies slit
1/2 Lemon
2 Tbsp Coriander Leaves
3 Sprigs Curry Leaves
1/2 Tsp of Chilli Powder
1/4 Tsp of Turmeric Powder
1/2 Tsp Coriander Powder
4 Dried Red Chilies
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
1 Tbsp Tamarind pulp 
Salt to taste
3 Cups Water

Bisi Bele Baath Dry Masala:
2 Tbsp split chick peas = chana dal
2 Dried red chilli
1 Inch piece of cinnamon
3 Cloves
1/4 Tsp Fenugreek Seeds
1 Tsp Black Pepper Corns
1 Tsp Cumin
1 Tbsp Sesame Seeds
1/4 Tsp Asafoetida / Hing
1/2 Tsp Red Chill Powder
1/2 Tsp Turmeric Powder
2 Tbsp Dried Coconut Powder

For Porridge:
200 Grams Wheat Bulgur
200 Grams Red Lentils (masoor dhal) 
6 Cups Water

For Garnish:
Finely Chopped Coriander
1/2 Lime juice 
3 Tbsp Ghee...

Condiments Served (Potato Chips, Kara Boondi, Cucumber Slices, Yogurt, Mango Pickle)

Method:

First Step:
Peel and wash all the veggies.

Slice the onions, slit the green chilies, chop the khorabi into bite size cubes, chop carrots into bite size cubes, chop the tomatoes.

Second Step:
Pre cook the vegetables

Heat a wok on medium flame add 3 tbsp oil and allow to reach temperature. Add mustard seeds and dried red chilies. Allow the mustard seeds to splutter and stop sputtering. 

 Add the curry leaves, sliced onions, tomatoes and slit chilies fry till onion turn transparent. Add asafoetida and fry all the ingredients for a minute.

Add chilly powder, coriander powder, turmeric powder and salt fry all the ingredients for two more minutes.

Add 3 cups water, cover and cook on medium flame till veggies are parboiled.

Second Step:
Heat a wok on medium flame dry roast all the ingredients mentioned above for bisi bele bath masala. Transfer the roasted spices on a plate allow to cool. 

Grind the masala to powder format and reserved. We can prepare this masala powder and store it in a airtight container for a month. 

Third Step:
Heat a wok on medium to low flame, add the wheat bulgur and constantly stir and dry roast. Once the wheat bulgur turns color and releases good aroma remove from flame. Dry roast the red lentils in the same way combine the bulgur and lentils.

Wash the bulgur and lentils thrice and soak in water for 5 to 10 mins, drain excess water before adding to the cooker. Add the bulgur and dhal to a pot which fits inside the cooker. Add 6 cups water, place the lid and whistle and cook on medium flame for 3 whistles. 

Water ratio to cook bulgur and dhal: For 1 cup bulgur and dal combined its 2 cups water. 

Final Assembly:
Once the wheat and dal has cooked transfer the contents directly to the pressure cooker, along with veggies. Measure and add 3 cups water and 2 tbsp bisi bele baath masala. We can either add 1 tbsp tamarind pulp or lime juice.

Add 2 tbsp ghee stir all the ingredients, add salt cover and place the whistle on high flame cook for 5 minutes or 2 whistles. Garnish with coriander and serve bisi bele hot topped with ghee, pickles boondi and potato chips...Enjoy...😉

Bulgur Wheat Upma Posted on Vidyascooking