Burghul (bulgar) vegetable pulav with cucumber and cilantro raitha

Burghul (minimally processed crushed wheat)is a staple cereal ingredient in the middle east. As a child, I saw only the typical south indian upma and conjee made out of burghul. Even then, this conjee (gruel)specially prepared for my thatha (grandpa) with ischemic cardiac disease and not eaten by anyone else in the family, had its hold on me. I just loved those wholesome and flavour filled brown specks!


As I grew into my twenties my fetish for newer and experimental cuisine took hold and since then I try using familiar ingredients in unfamilar ways. Made this delicious burghul for weekend lunch and both my hubby and I loved it steaming hot.

Ingredients

Burghul (bulghar/sambha godumai/dhalia)- 1 cup (200 gms)

Assorted vegetables cut into small pieces- 2 cups ( I used carrots, purple cabbage, white cabbage, cauliflower, beans)

Onions - 1 large

Tomato - 1 medium

Salt to taste

Water - 2 cups

 To be coarse ground

Ginger - 2" piece

Garlic - 4-5 cloves

Green chillies - 4 Nos (more or less)

Fennel seeds (saunf/perumjeerakam) - 1 teaspoon

Whole spices

Cloves - 2 Nos

Cinnamon - 1" stick

Cardamoms - 2 Nos

Star anise - 1 No

Masala powders

Red chilli powder - 1 teaspoon (more or less)

Turmeric powder - 1/4 teaspoon

Coriander powder - 1 teaspoon

For garnish

Chopped cilantro (coriander leaves) - a liberal handful

Freshly squeezed lemon juice - 2 teaspoons

Rinse and drain the burghul wheat. Heat a teaspoon of oil directly in a pressure cooker or biriyani pot and saute the whole spices for a minute before adding the sliced onions. Saute onions till translucent and add the ground paste, keep stirring till a lovely aroma emanates. Add all the chopped vegetables, tomato, burghul, and the masala powders. Pour in 2 cups of water. Close lid and cook for 4 whistles in medium flame. Once the pressure has vent, open lid , add the chopped cilantro, salt and lemon juice. Stir well and replace lid for flavours to mingle. Transfer to serving dish and serve hot with raita of choice. I served mine with a simple cucumber-cilantro raita.

Cucumber-cilantro raitha

Green cucumbers - 3 Nos

Onion - 1

Green chillies - 3 Nos

Chopped cilantro (coriander leaves) - a cupful

Curd (plain yoghurt) - 100 ml

Salt to taste

Chop all veggies and cilantro into small pieces, add to whisked curds. Add salt to taste. Refridgerate for 1/2 hour so for flavours to mingle.