Recipe by Ranikabani
This is an Indian dish and there are many variations. You can add roasted slivered almonds, or peas or a number of different ingredients. However, I like to eat this as a breakfast food on a Sunday morning! Personally, I prefer to add more green chilies than listed in this recipe and sometimes I even add a bit of cayenne pepper, but that's up to you.
Top Review by Chef Kate
I loved this too--and next time, I'll add more chilies and some heat. I did skip the sugar and butter and subbed bulgar for the wheat berries. This is wonderful as a savory side, but I can easily see how good it would be sweetened and eaten at breakfast.
- 1⁄2 onion, chopped very finely
- 2 green chilies, chopped finely
- 1⁄4 teaspoon black mustard seeds
- 1 pinch garlic powder, optional
- 1 cup wheat berries
- 1 teaspoon sugar (optional)
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 1⁄4 cups water
Directions See How It's Made
- Heat a frying pan (dry, no oil).
- Add wheat hearts and stir until they become a golden brown colour.
- Remove from heat and put into a bowl.
- Return the empty frying pan to the heat.
- Add oil and heat.
- Add the mustard cover till the spluttering noises lessen (keep shaking pan back and forth).
- This only takes about 30 seconds.
- Uncover, add onion and green chilies, garlic and salt.
- Add wheat hearts and water.
- Stir in butter.
- Cover and cook on low heat until the wheat hearts are cooked.
- You may need to add a bit of water as needed.
- Stir and eat as is or sprinkle some sugar on top.