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1.
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Pull out your pressure cooker (or you can use a pot, though that takes much more time).
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Put the bulgur and lentils into a colander and rinse them well.
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Drain them and add them into the pot.
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Add 3 cups of water to the cooker.
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To this, add salt, turmeric, chopped green chili and ginger.
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2.
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Cover with the lid and cook as per instructions provided below.
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If using a pot, bring to boil and keep on simmer until the bulgur and lentils are soft and cooked (according to cook time on the packages).
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You may have to add more boiling water during the cook time, if it gets too dry.
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Adjust salt accordingly.
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For pressure cooking: Set your pressure cooker according to manufacturers instructions.
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Bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove top pressure cooker youre using.
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Keep the time setting for 10 minutes.
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When done turn off the heat and let the cooker cool down.
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For the saute:
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1.
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Take a separate pan and add oil.
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Bring to high flame.
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Now add asafoetida and cumin seeds and let it start to sputter.
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Add onions, spring onions and bell peppers to the pan and saute for 2 minutes.
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Add garlic and tomato chunks and saute for another minute.
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2.
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Now, add in the vegetables and chickpeas/red kidney beans.
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Put a dash of salt and red chili powder to taste.
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Mix well.
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Lower the heat to medium flame and cover the pan with a lid.
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Cook until the vegetables are tender.
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3.
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Now, add the cooked vegetables to the bulgur and lentil pot and stir well to combine.
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Cover with lid and simmer for 5 minutes so that the juice and spices from vegetables mix in well with the bulgur and lentils.
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Add the dry mango powder, garam masala and chopped fresh coriander.
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Your bulgur pilaf is ready.
