Surprisingly a lot of people, myself included did not know the many benefits of Bulgar. A staple in Middle Eastern, Turkish and North Indian Cuisine, I was not much familiarized with it. My only interaction with Bulgar was when having Tabbouleh. But thanks to Google, YouTube and a lovely Middle Eastern Cookbook, it all changed.

What is Bulgar?

Bulgar also known as Cracked Wheat or Dalia is parboiled, cracked whole wheat durum grain. 

Bulgar is:

  • Low in Fat

  • High in Magnesium, Manganese, Iron

  • Niacin

  • Vitamin B6


  • Aids in Digestions

  • Helps in Weight loss

  • Helps in Heart Health

  • Provides ample amount of Vitamins and Minerals

Bulgar is not gluten-free and like any other grain, should be consumed in moderation.

A few weeks back, thanks to the cold weather, I was craving something hearty but wasn’t in a mood for chicken or beef. I was reading this book, when I stopped at the recipe of Tabbouleh. First of all the food photography is enough for anyone to start craving fresh food. Unfortunately, I didn’t have many of the necessary ingredients and since I was in no mood to go grocery shopping, I held on to the idea of making Tabbouleh (recipe coming soon) and started to google and see what I could make instead.  After loads of ideas, plenty of website visiting and checking my pantry and fridge, I finally decided to make this pilaf.

So without any wait, here is the recipe. Enjoy


Print Recipe
Rich, flavorful pilaf, loaded with savory vegetables having warm notes of spices and the richness of desi ghee. Perfect for bulk cooking and enjoying anytime...anywhere.
cracked wheat, dalia, lapsi
Course Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Course Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
cracked wheat, dalia, lapsi
  1. Add 1 tbsp Ghee to a pot and roast the bulgar for a few minutes.
  2. Once roasted, take the bulgar out of the pot and put side.
  3. In the same pot, add the rest of the ghee and crackle the cumin seeds and green chilli.
  4. Add the onion and garlic and give a good stir.
  5. Once the onions becomes golden brown, add the bulgar back in the pan along with the spices and veggies. Mix well.
  6. Add 2-3 cups of water and cook on high heat.
  7. When almost 80% of the water has evaporated. Cover the pot with a lid and let it simmer on low heat for 7-10 minutes.
  8. Enjoy warm.
Recipe Notes
  • I use this brand of bulgar.
  • Any oil or butter can be used instead of desi ghee
  • To make it less spicy omit the green chilli and add less amount of red chilli.
  • I had frozen peas and carrot mix on hand so I used them. You can use any veggies you want. Make sure they are chopped to the same size.

    Roasting the bulgar enhances the flavor.

  • As there is no liquid, this dish can easily be prepared ahead and taken to work or school.
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