Ingredients:
For the Bulgar:
- ½ cup Bulgar
- 1½ cups water
- 1 teaspoon oil
- 3 cardamom pods
- 3 cloves
- 1 inch piece of cinnamon
- salt to taste
Vegetable mix:
- 5-6 oz mushroom (portabella or button)
- 4 oz broccoli florets
- 1 small red bell pepper cut into thin strips
- Cooking spray
- ¼ cup dried kidney beans soaked overnight
For Tempering:
- ¼ teaspoon cooking oil
- ¼ teaspoon mustard seed
- 1 strand of curry leaves
- 2 dried whole red chilies broken into 2-3 small pieces
Method:
Cook Bulgar:
- Bring water to boil in a covered saucepan
- Wash Bulgar thoroguhly
- Add Bulgar, cardamom pods, cloves, cinnamon, oil, and salt and bring to a rolling boil
- Reduce heat to low and simmer for about 10 minutes or until all water is absorbed. Set aside covered until room temperature for about 20 minutes
- Remove cardamom, cloves, and cinnamon (they don’t need to be in the bulgar dish since the fragrance would be incorporated while cooking the bulgar.)
Cook Vegetables:
- Preheat oven to 400F
- Thinly slice mushrooms and separate broccoli into florets
- Spray oil to a cookie sheet evenly. Evenly spread the vegetables in one layer and roast for about 30 minutes.
- To cook the kidney beans, add enough water to a saucepan and cook beans until tender. Drain excess water. Alternatively as I did you can cook kidney beans in a pressure cooker. I cooked for about 7-8 whistles. (When cooking in a pressure cooker, after done make sure to let stand until cooled down before opening the lid)
To make the bulgur pulav:
- To a skillet add oil and once hot add mustard seed, dried red chilies, and curry leaves
- Once dried red chilies are lightly browned and curry leaves are crisp add roasted vegetables, kidney beans, and cooked bulgar and mix well
- Season with salt.
- Yields: 2 servings
