After a long day’s work, when I am super hungry, I need something simple to cook. Also, if I have to cook lunch early in the morning before I leave for office, a quick recipe is what I need. Bulgur is something I discovered in recent past. Yes! this late. Well, better late than never. I like the simplicity of cooking it and the variety of flavors that it can compliment. I usually boil bulgur in enough amounts to suffice for evening (dinner) and morning (lunch). I store boiled bulgur in refrigerator overnight. Here in this blog is my first take with chickpeas, capsicum and onion.
1 cup boiled bulgur
1 onion cut in slices from end to end
1 red capsicum cut in dices
1/2 cup boiled chickpeas
1/2 cup milk
1 tsp cumin seeds
1/2 tsp coriander powder, red chili powder, turmeric powder, garam masala and blackpepper
Freshly cut or dried coriander leaves for garnish
Salt to taste
1 tsp oil
Boil the bulgur in salt water and keep it aside. Take a skillet, add oil and cumin seeds. Add onions and capsicum and fry till soft. Add coriander powder, red chilli powder, turmeric powder and fry for a few minutes Add chick peas, milk and bulgur. Cover the pan and cook till the milk gets absorbed in bulgur and leaves it moist (if you like your bulgur dry , leave aside the milk). Add garam masala, black pepper and salt ( be careful, as it was used while boiling bulgur). Mix it well and cook it for few more minutes. Switch off the heat and garnish with coriander leaves.