Week 8 - Bulgur and mung bean pulav

  

Ingredients (serves 4)

• 1 cup mung beans, picked over and washed (whole green moong)
• 4 cups water
• 2 tbsps cumin seeds
• 2 large onions, thinly sliced
• 2 large fresh tomatoes, diced
• 1-inch ginger, peeled and grated
• 2 cloves garlic, crushed and peeled
• 1 green chilli chopped
• 2 cups coarse bulgur
• 1/2 tsp turmeric powder
• salt
• pepper
• oil or ghee
• 1 cup dill or coriander leaves to garnish

Method

1. Combine the mung beans, 4 cups water and 1/2 tsp salt in a saucepan and bring to a boil. Reduce heat, partially over and cook for 15 minutes until beans are almost tender. Set aside without draining.
2. Heat oil. Add cumin seeds, then add onion and fry for 10 to 15 minutes until golden brown. Add the garlic, ginger, chilli and bulgur. Stir fry for 2 minutes until the bulgur browns lightly. Add the turmeric, salt, pepper, tomato and mung beans with the water. Stir gently and bring to a boil.
3. Reduce heat to medium low, cover and cook for about 20 minutes until all the liquid has been absorbed. Add the dill/coriander and pat of butter and fluff gently with a fork.

Simple, like kitchdi. And nutritious.