Spicy Bulgur with Broccoli and Kidney Beans



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


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

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