Lentil And Bulgur Khichdi Combo With Vegetables Recipes

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LENTIL AND BULGUR KHICHDI (COMBO WITH VEGETABLES)



Lentil and Bulgur Khichdi (Combo With Vegetables) image

This is a complete meal for vegetarians and is wholesome and nutritious. Some people like their khichdis more watery (the traditional style) and they can add more water before pressure cooking. You can prepare the vegetables while the dal and bulgur soak.

Provided by Girl from India

Categories     Grains

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 cup yellow split peas (lentil)
3/4 cup Bulgar wheat
1 cup potato (diced)
1 cup green peas
1 cup cauliflower floret
1 cup onion, diced
1 tablespoon ginger and green chili paste
1/2 teaspoon peppercorn
1/2 teaspoon turmeric powder
1 teaspoon chili powder
salt
1 cinnamon stick
3 cloves
1 teaspoon cumin seed (jeera)
1/4 teaspoon asafoetida powder (hing)
3 tablespoons vegetable oil (ghee) or 3 tablespoons clarified butter (ghee)

Steps:

  • Wash and soak the bulgur and mung dal for at least 15 minutes. Drain and keep aside.
  • Heat ghee and temper with the cinnamon, cloves, cumin and hing and cook till the cumin browns slightly (5-6 seconds). Add the dal and bulgur and vegetables and other ingredients and stir for 4-5 mins on a medium flame.
  • Add hot water (4-5 cups) and pressure cook for 3-4 whistles. Open the cooker after steam escapes. Stir well and serve hot with papad and pickle.

Nutrition Facts : Calories 383.2, Fat 11.5, SaturatedFat 1.5, Sodium 31.2, Carbohydrate 56.7, Fiber 19.4, Sugar 8.7, Protein 17.4

RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI



Red Lentil and Bulgur Soup - Mercimek Corbasi image

Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.

Provided by Random Rachel

Categories     Turkish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
3/4 teaspoon cumin seed
1 onion, chopped
1 tablespoon tomato paste
3 medium tomatoes
4 cups chicken broth
1 cup dried red lentils
1/3 cup course bulgur
salt and pepper
1 tablespoon dried mint
1/2 teaspoon paprika

Steps:

  • Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
  • Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
  • Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
  • Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

Nutrition Facts : Calories 273.2, Fat 11.2, SaturatedFat 6.5, Cholesterol 25.4, Sodium 606.4, Carbohydrate 30.9, Fiber 12.5, Sugar 3.9, Protein 13.5

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH



Lentil and Bulgur Pilaf With Green and Yellow Squash image

This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well.

Provided by justcallmetoni

Categories     One Dish Meal

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 17

4 cups fat-free chicken broth or 4 cups vegetable broth
1 cup medium grain bulgur (coarse grain also works)
1 cup brown lentils, rinsed and picked over
1 medium onion, coarse chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper, freshly ground works best
1 tablespoon lemon juice
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
1 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedge (for garnish)

Steps:

  • In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
  • Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
  • Remove from heat and stir in the lemon juice.
  • Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
  • Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
  • Mix the squah into the bulgur and lentil pilaf.
  • Serve hot with lemon wedges.

Nutrition Facts : Calories 232.7, Fat 3.1, SaturatedFat 0.4, Sodium 532.4, Carbohydrate 41, Fiber 14.9, Sugar 2.4, Protein 12.3

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