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Bourghul Upma

One of the best things about a holiday for me is the fact that I don’t have to drink cold Smoothies for breakfast. I mean I like Smoothies but if I have to choose between a chilled glass of fruits mushed up with Oats with some Almonds and water pretending to be Milk or a plate of a hot breakfast made fresh in the morning with a cup or two of Chai, guess what I will go for? Yes, you got it a hot breakfast it will be.

 

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Processed with VSCO with 8 preset

 

I have also found that I feel less grumpy or moody when I have started the day with a hot meal. Sadly the demands of corporate life don’t allow for the provision of a hot meal to start your working day, so weekends or holidays become the beacon of my desi breakfast blues. Maybe it is a childhood thing, waking up to the sounds and smells of Maa cooking something hot for you while shouting at you to get ready for school at the same time. We never started a day with a cold breakfast, never.

 

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Processed with VSCO with 6 preset

 

Infact I remember the first time my uncle got us a box of Cornflakes from Doha; it sat above the fridge for almost 3 months before we figured out what to do with it. One day I decided to self initiate myself into this world of western breakfast, so I put some chilled milk in a bowl, dropped a lot of Cornflakes in it with a few large teaspoons of Sugar because Cornflakes don’t have Sugar do they, and did not like it. So I transferred all the contents of the bowl in a pan and heated the mixture till it became a slushy mass of goop that was so inedible that I was put entirely off Cornflakes.

 

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Processed with VSCO with 8 preset

 

Thankfully, today is not the day to put off breakfast, especially when it is a hot savory breakfast; it is the day to make a delicious Bourghul Upma. Wikipedia states that Bourghul is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. I am not sure if this is the same as Daliya, but it looks like it. it is a naturally high-fiber, low-fat, low-calorie food that is also very easy to make. It also makes a great leftover which you can eat with some pickle and yogurt.

 

Here is the recipe (Serves 4, cooking time 30 minutes)

 

1 cup Bourghul soaked in water for atleast 1 hour

1 cup of chopped vegetables (I used Carrots & Capsicum)

1 chopped Onion

¼ cup Green Peas

7 – 8 Curry Leaves

1 tsp Mustard Seeds

2 tsp Urad Dal (White lentils)

1 tsp freshly chopped Ginger

Salt to taste

1 ½ tsp Turmeric powder

1 tsp Red Chilli powder

1 tsp Coriander powder

2 green chilies finely chopped

1 tbsp Vegetable oil

Freshly chopped Coriander for garnishing

3 cups of Water to cook

 

Wash the Bourghul properly a few times in water and then drain the water from the Bourghul and keep it aside

Heat oil in a pan and the Mustard seeds and Urad dal and cook on a low flame till the dal is slightly brown

Now add the Ginger, Green chilies and Curry leaves

Add the chopped Onion and cook till it is translucent

Then add the Carrots & Capsicum and saute for 5 – 7 minutes

Now add the Bourghul, all the spices and mix really well. The Bourghul needs to be coated really well with the masala. Keep stirring, or it will stick to the pan.

Add 3 cups of water and the green peas and let it come to a boil.

Cover and cook till the Bourghul is done. You will notice the texture becomes really soft when done.

Serve hot garnished with fresh Coriander and drizzle it with some Lemon Juice.

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bhavna

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