Bulgur Khichdi Recipe-Bulgur Recipes-Healthy Lunch Menu Ideas with Bulgur

This is a very healthy, comforting, filling and wholesome lunch that can be prepared in less than 30 minutes. I made bulgur khichdi, carrot raitha, potato curry and buttermilk for lunch. It was so comforting and satisfying. I love all kinds of khichdi as it is my comfort food and this bulgur khichdi is no exception. Bulgur khichdi tastes great with just a simple raitha or any pickle. Bulgur, as I have said in my bulgur pulao recipe, that it is low in fat and calories and rich in fiber and protein. It has more fiber than brown rice, so it will keep you full for a longer time, making it is a great addition to a weight loss diet. In addition to that, bulgur is a low glycemic food, so it is good for people with diabetics also. Bulgur is so versatile that it can be substituted in place of rice in most of the recipes. Today we will learn how to make Bulgur khichdi following this easy recipe with step wise pictures.

Healthy Lunch in less than 30 minutes

Bulgur Khichdi Recipe

 Prep Time : 10 mins

Cook Time : 15 mins
Serves: 1
Recipe Category: Lunch-Bulgur Recipes
Recipe Cuisine: Indian
Author:

   Ingredients needed

   Bulgur -1/2 cup
   Moong dal – 1/4 cup (split yellow ones)

   Onion -1
   Tomato -1
   Green chilli -1
   Ginger -1 inch piece finely chopped

   Turmeric powder -1/4 tsp
   Sambar powder -1/2 tsp (optional)

   Salt needed
   Ghee/clarified butter -1 tsp

  For the seasoning

   Oil – 1 1/2 – 2 tbsp
   Mustard seeds -3/4 tsp
   Cumin seeds -3/4 tsp
   Hing – a pinch
   Curry leaves – a sprig

   For garnishing

   Coriander leaves – 1 tbsp finely chopped

Before proceeding let me make it clear – though bulgur and cracked wheat are from wheat, there is difference in processing. Bulgur is made from precooked wheat berries, so all you have to do is to pour hot boiling water to it whereas cracked wheat (samba godhumai) has to be cooked like rice.

Preparation


Place bulgur in a bowl and pour 1 cup of boiling to it. Close it and let it sit for 20 minutes.

Wash dal and soak it in hot water for 10-15 minutes.

In the mean time, we will prepare the vegetables. Cut onion, tomato, ginger and green chilli finely.

Method

Heat oil in a pan or small cooker, add mustard seeds, cumin seeds, when it sizzles, add hing, onion, green chilli, ginger and curry leaves.

Saute until onions turn transparent. Then add finely chopped tomatoes, turmeric powder, sambar powder.


Saute for 3-4 minutes and then add soaked dal, salt needed and a cup of water.


Pressure cook for 2-3 whistles or you can cook in a pan but will take a longer time. When pressure subisdes, open the cooker, mash the dal slightly and add the soaked bulgur along with the water if any.


Mix well and simmer for 3-4 minutes. Drizzle a tsp of ghee and garnish with finely chopped coriander leaves.


Serve piping hot bulgur khichdi with raitha or pickle or potato chips.

Variations – You can add par boiled vegetables like carrot, beans, peas, cauliflower to make bulgur vegetable khichdi.

More Bulgur Recipes

Bulgur Vegetable Pilaf (pulao)

Bulgur Tabbouleh Salad 

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