Bulgur Wheat Madness

I bought a packet of Red Mill's Bulgur Wheat recently - its the best bulgur wheat i've had so it got me on a roll...sharing 2 old-time recipes with a twist:

Fada ni Khichadi with Sweet Potatoes:

Heat olive oil & saute chopped onions & sliced green chillies. when onions are lightly browned, add chopped Sweet Potatoes - i usually scrub & keep the skin on, chop them into medium squares. Saute for 1-2 min & add the bulgar & salt to taste. Add water & let boil. once the water starts boiling, slow the heat & cover till bulgar is cooked, approx. 15-20 min. add chopped cilantro & serve immediately with fresh yoghurt.
Note - this is not a traditional Fada ni Khichadi but a twist i created & turns out that the crunchy texture of fada with the softness of sweet potatoes, combined with the sweet, savory & spicy tastes of all the ingredients was just heavenly!

Kanki

Typical Gujarati Kanki is made from cream of rice. Though i love the taste, i've stayed away for years due to low nutritional value. I created this twist by replacing cream of rice with Bob's Red Mill Bulgur & it came out delicious & very healthy :)

Heat olive oil & do a tadka of rai (mustard seeds) and hing (asafoetida). When mustard seeds pop, add sliced green chillis & a few curry leaves (optional). Add bulgur wheat, salt to taste & enough water to cover the bulgur. Let water come to a boil & simmer for 5-10 min. Add Trader Joe's plain kefir or sour yoghurts beaten with water. Keep heat low & so yoghurt doesn't curdle. From now as you need more liquid until the bulgur is cooked, add more kefir/yoghurt instead of water. Consistency should be thick liquidy (similar to a thick dal)
Note - you can serve 'as is' or with a simple dal (toor or moong)

Next thing up: Bulgur Wheat Pancakes