- 2 tbsp peanut oil
- ½ teaspoon cumin seeds, whole
- 1 cup cracked wheat, coarse
- 1 teaspoon ginger, finely chopped
- ½ green chile, finely chopped
- ½ cup peas
- ½ cup carrots, diced
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 ½ cups water
Put the oil in a medium pan and set over medium-high heat. When it is hot, put in the cumin seeds. Let them sizzle for a few seconds. Turn the heat down to medium and put in the cracked wheat. Stir constantly for 2 minutes, letting the wheat brown lightly. Put in the ginger, green chile, peas, carrots, cayenne, and salt. Stir for 30 seconds. Now add 1-1/2 cups of water to the pan. Bring to a boil and cover tightly. Then turn the heat down to very low and cook for 35 minutes. Turn off the heat. Lift the lid and quickly cover the pot with a clean dish towel. Put the lid back on and let the dish towel absorb the moisture for another 20 minutes. Fluff gently and serve hot.
Indian, Vegetarian Dishes
Bulgur Pilaf with Peas and Carrots. To import, drag image to your MacGourmet recipe box.