1 cup bulgur, uncooked
2 tablespoons canola oil
1 teaspoon brown mustard seeds
1 large onion, thinly sliced
6–8 curry leaves
2 teaspoons chana dal (split chickpeas; can substitute split peas or red lentils if chana dal is unavailable)
½ cup coarsely chopped cashews, divided
2 teaspoon ginger, finely grated
1-2 teaspoons finely chopped jalapeño pepper (optional)
1 cup green beans, cut into ¼-inch pieces
2 medium carrots, diced into ¼-inch pieces (about 1 cup)
1 cup frozen corn
1 large zucchini, diced into ¼-inch pieces (about 1 cup)
1 teaspoon salt
3 cups water
Optional for serving: cilantro or chutney of choice
An Oldways recipe and photo, courtesy of Madhu Gadia
Links
[1] https://oldwayspt.org/grain/bulgur