Bulgur Wheat Upma

I went looking for dalia or broken wheat in the supermarket yesterday, and picked up a packet of bulgur wheat instead, assuming they were the same. Curiosity got the better of me when I reached home, and I googled to see if indeed they were same, or if not, what was the difference. To cut a short story shorter, they are not the same and here is why.

In the process I found a nice recipe for dalia upma, which I modified slightly cos some of the ingredients I dint have (curry leaves) or dint want to add (green chillies), since I was making this for my 13 month old daughter. I quite liked the end result. Bulgur is healthier than rava, needs lesser oil to cook and has a wonderful nutty flavour, like brown rice. Its a one-pot meal, very easy to prepare, with most ingredients at home always. What's even better is that, lil one liked it and helped herself to a whole bowl of it last night. I think this is going to be a regular meal in our home.

Bulgur wheat upma

Age when introduced: 13 months

Ingredients:

1 cup Bulgur wheat (u can use dalia also as in the original recipe), washed and drained

1 carrot, peeled and cubed

1 tomato, chopped

1/4 cup peas, fresh or frozen (I use frozen)

1 tsp grated ginger

1 tsp chana dal

1/4 tsp mustard seeds

pinch of asafoetida

salt to taste

2 1/2 cups water

2 tsp oil or butter/ghee

Method:

Heat 1tsp oil/ghee in a pressure cooker. Add the washed and drained bulgur wheat and saute on high heat for 2-3 mins. Remove from the pressure cooker and keep aside. Heat 1tsp oil/ghee in the pressure cooker again. Add mustard seed and let it splutter. Add chana dal and fry till it is golden brown. Add asafoetida and ginger and stir. Now add the carrot, tomato and peas and mix well. Add the water and let it come to a boil. Now add the roasted bulgur wheat and salt to taste. Put the lid on the pressure cooker and cook for about 10mins after first whistle. Let rest for 10mins. Serve.