Bulgur Wheat & Peas Recipe – Authentic Indian Khichdi with Mint & Pecans

Last Updated on 2 months by Neha Deshmukh

Bulgur Wheat & Peas Recipe – Authentic Indian Khichdi with Mint & Pecans

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Bulgur Wheat & Peas Khichdi. It’s a dish my grandmother used to make, and honestly, it’s the perfect hug in a bowl. This isn’t your typical khichdi; the bulgur adds a lovely nutty texture, and the fresh mint and pecans take it to another level. It’s surprisingly easy to make, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This khichdi is more than just a meal; it’s a feeling. It’s quick, healthy, and incredibly satisfying. Perfect for a weeknight dinner, a light lunch, or even when you’re feeling a little under the weather. The combination of earthy bulgur, sweet peas, and aromatic spices is just chef’s kiss. Plus, it’s easily adaptable to your preferences – more spice, different nuts, you name it!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup Bulgur Wheat (approx. 100g)
• 1 cup Water (240ml)
• 1 medium Onion, chopped
• 2 Green Chillies, slit
• 0.75 tsp Ginger Garlic Paste
• 0.33 cup Peas (approx. 80g)
• 1 fistful Mint Leaves, chopped
• 1 fistful Coriander Leaves, chopped
• 1.5 tbsp Oil (approx. 22ml)
• 1 Bay Leaf
• 2 Cloves
• 1 inch piece Cinnamon
• Pecans/Mixed Seeds, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Bulgur Wheat: Types and Benefits

Bulgur is a whole grain made from cracked wheat. It’s a fantastic source of fiber and nutrients. You’ll find different grinds – fine, medium, and coarse. I prefer medium for this recipe, as it holds its shape nicely.

Peas: Fresh vs. Frozen

Fresh peas are amazing when in season, but frozen work perfectly well too! No need to thaw them beforehand, just add them straight to the pan.

Spices: The Aromatic Foundation – Bay Leaf, Cloves & Cinnamon

These three spices are the backbone of so many Indian dishes. Don’t skip them! They create a beautiful fragrance and depth of flavor. A little goes a long way.

Regional Variations in Khichdi

Khichdi is a dish with endless variations across India. Some regions add lentils, others use different vegetables. This version is inspired by my family’s recipe, focusing on the simplicity of bulgur and peas.

Oil: Choosing the Right Oil for Flavor

I usually use a neutral oil like sunflower or vegetable oil. But, for a richer flavor, you could use ghee (clarified butter) – it adds a lovely warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil the peas with a pinch of salt in a little water for about 5 minutes. This helps them retain their bright green color.
2. While the peas are cooking, soak the bulgur wheat in 1 cup of boiling water for about 20 minutes. Then, drain it well.
3. Now, heat the oil in a pan over medium heat. Add the bay leaf, cloves, and cinnamon stick. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
4. Add the chopped onion and sauté until it turns translucent and slightly golden brown.
5. Toss in the slit green chillies and ginger-garlic paste. Sauté for another minute until you can really smell the aroma.
6. Add the parboiled peas, chopped mint, and coriander leaves. Give it a good mix and cook for 3-4 minutes.
7. Finally, add the soaked and drained bulgur wheat. Stir everything well to combine. Cook for another 2 minutes, allowing the flavors to meld together.
8. Garnish with pecans or mixed seeds for a delightful crunch. Serve hot with a side of raita (yogurt dip).

Expert Tips

• Don’t overcook the bulgur – you want it to have a slight bite.
• Adjust the amount of green chillies to your spice preference.
• Fresh herbs really make a difference, so don’t skimp on the mint and coriander!

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure you’re using oil instead of ghee.
• Gluten-Free Confirmation: Bulgur wheat does contain gluten. For a gluten-free version, substitute with quinoa or brown rice.
• Spice Level Adjustment: If you like it spicier, add a pinch of red chilli powder along with the green chillies.
• Festival Adaptations (e.g., Ekadashi Khichdi): During Ekadashi, many Hindus avoid grains. This recipe can be adapted by using only sabudana (sago) instead of bulgur.

Serving Suggestions

This khichdi is wonderful on its own, but even better with a side of cooling raita. A simple cucumber raita works perfectly. You could also serve it with a dollop of ghee and a sprinkle of roasted cumin powder.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is Bulgur Wheat and is it a good substitute for rice?

Bulgur wheat is a whole grain made from cracked wheat. It’s a great source of fiber and has a slightly nutty flavor. Yes, it’s a fantastic substitute for rice, especially if you’re looking for a healthier option!

Can I use frozen peas in this recipe?

Absolutely! Frozen peas are perfectly fine. No need to thaw them before adding them to the pan.

How can I adjust the spice level of this Khichdi?

Easily! Reduce the number of green chillies, or remove the seeds for less heat. You can also add a pinch of red chilli powder for extra spice.

What is the best way to serve this Khichdi for a complete meal?

Serve it with a side of raita, a dollop of ghee, and maybe some papadums (Indian crispy wafers) for a satisfying and complete meal.

Can this be made ahead of time? How long will it keep?

Yes, you can make it ahead! It will keep well in the refrigerator for up to 2 days. Just reheat gently when you’re ready to eat.