Lenten bulgur porridge with Indian spices
4 servings
45 minutes
An excellent option for those who are fasting and for those who want to limit themselves to plant foods. Bulgur, due to the fact that it is well saturated with everything that its neighbors give, becomes a bright, beautiful and very tasty cereal with characteristic Indian notes.
1
Prepare all the ingredients. Soak the fenugreek in hot water for 15 minutes.
- Fenugreek: 1 teaspoon
2
Pour water over bulgur and cook until ready.
- Bulgur: 250 g
- Water: 1 ml
3
Chop the onion and carrot into small cubes.
4
Heat vegetable oil in a pan, add onion, and fry until translucent.
- Vegetable oil: 20 ml
- Onion: 1 head
5
Add carrots and stew until soft.
- Carrot: 1 piece
6
Cut the tomatoes into small cubes about 1 cm on each side. Cut the cucumbers into the same size cubes.
- Tomatoes: 200 g
- Cucumbers: 150 g
7
Add fenugreek, turmeric, cumin, coriander, and curry to the cooked bulgur. Salt and pepper to taste.
- Fenugreek: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Curry powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
Pour mustard oil over the porridge.
- Mustard oil: 50 ml
9
Add vegetables to the bulgur and mix well.
- Tomatoes: 200 g
- Cucumbers: 150 g
10
Serve the bulgur porridge warm.
