I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.
1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
a few curry leaves
In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.
Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6 minutes until the vegetables soften.
Add bulgur wheat and mix well. Continue cooking until cooked and all the moisture evaporates. I like to increase the flame to medium heat, add a little ghee and cook for a minute or two to let the bottom brown a little. That’s the tasty part 🙂
Serve warm. Makes 1 serving.
I am not a 21-day fix expert, but I count this as 2 Greens, 1 Yellow, 1 Blue and 1 tsp.