Bulgar, a wheat that has been cooked, cracked, and dried, is used in parts of the Punjab (northwestern India) to make a variety of nutritious pilafs. The coarser-grained bulgar is ideal here. Serve as you would a rice pilaf.
Recipe information
Yield
serves 4
Ingredients
Preparation
Pour the oil into a smallish but heavy pan with a tight-fitting lid and set on medium-high heat. When hot, put in the cumin seeds. Ten seconds later, put in the ginger. Stir once and add the tomatoes. Stir for a minute and add the peas, bulgar, cayenne, and salt. Turn heat to medium and stir gently for a minute. Add 1 1/2 cups water and bring to a simmer. Cover tightly, turn heat to very, very low, and cook gently for 35 minutes. Turn off the heat. Lift the lid and quickly put a dish towel over the pilaf. Cover again with the lid and leave in a warm place for 20 minutes, allowing the towel to absorb some of the moisture. Fluff up and serve.
