READY IN: 20mins
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.

Ingredients Nutrition


  1. Heat a frying pan (dry, no oil).
  2. Add wheat hearts and stir until they become a golden brown colour.
  3. Remove from heat and put into a bowl.
  4. Return the empty frying pan to the heat.
  5. Add oil and heat.
  6. Add the mustard cover till the spluttering noises lessen (keep shaking pan back and forth).
  7. This only takes about 30 seconds.
  8. Uncover, add onion and green chilies, garlic and salt.
  9. Add wheat hearts and water.
  10. Stir in butter.
  11. Cover and cook on low heat until the wheat hearts are cooked.
  12. You may need to add a bit of water as needed.
  13. Stir and eat as is or sprinkle some sugar on top.

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