The Pioneer Woman Tasty Kitchen
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Bulgur Pilaf Pot

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Level: Intermediate

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Description

With the wholesome goodness of bulgur wheat, protein richness of the lentils and the healthy portion of hearty vegetables, this bulgur pilaf makes for a real “feel good” lunch or dinner.

Ingredients

  • FOR THE BULGUR MIXTURE:
  • 1 cup Bulgur
  • ½ cups Dry Lentils (Split Green Lentils, Red Lentils And Yellow Lentils)
  • 3 cups Water
  • 1-½ teaspoon Salt
  • ½ teaspoons Turmeric Powder
  • 1 whole Green Chili, Stem And Seeds Removed, Chopped
  • 1 Tablespoon Grated Ginger
  • FOR THE SAUTE:
  • 2 Tablespoons Oil
  • 1 dash Asafoetida (optional)
  • 1 teaspoon Cumin Seeds
  • 1 whole Onion, Thinely Sliced
  • 2 whole Spring Onions, Finely Chopped
  • ½ cups Green Bell Peppers, Roughly Chopped
  • 2 cloves Garlic, Minced
  • 1 whole Tomato, Finely Chopped
  • 2 cups Fresh Mixed Vegetables ( Potato, Carrot, Beans, Peas, Cauliflower) - Bite Sized
  • ½ cups Canned Or Boiled Chickpeas Or Kidney Beans
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Dry Mango Powder
  • 1 teaspoon Garam Masala (optional)
  • 2 Tablespoons Coriander, Finely Chopped

Preparation

1. Pull out your pressure cooker (or you can use a pot, though that takes much more time). Put the bulgur and lentils into a colander and rinse them well. Drain them and add them into the pot. Add 3 cups of water to the cooker. To this, add salt, turmeric, chopped green chili and ginger.

2. Cover with the lid and cook as per instructions provided below. If using a pot, bring to boil and keep on simmer until the bulgur and lentils are soft and cooked (according to cook time on the packages). You may have to add more boiling water during the cook time, if it gets too dry. Adjust salt accordingly.

For pressure cooking:
Set your pressure cooker according to manufacturer’s instructions. Bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove top pressure cooker you’re using. Keep the time setting for 10 minutes. When done turn off the heat and let the cooker cool down.

For the saute:

1. Take a separate pan and add oil. Bring to high flame. Now add asafoetida and cumin seeds and let it start to sputter. Add onions, spring onions and bell peppers to the pan and saute for 2 minutes. Add garlic and tomato chunks and saute for another minute.

2. Now, add in the vegetables and chickpeas/red kidney beans. Put a dash of salt and red chili powder to taste. Mix well. Lower the heat to medium flame and cover the pan with a lid. Cook until the vegetables are tender.

3. Now, add the cooked vegetables to the bulgur and lentil pot and stir well to combine. Cover with lid and simmer for 5 minutes so that the juice and spices from vegetables mix in well with the bulgur and lentils. Add the dry mango powder, garam masala and chopped fresh coriander. Your bulgur pilaf is ready.

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