Bulgur Vegetable Uppama

Instructions

1. Heat a large pot or Dutch oven over medium heat and dry roast the bulgur, stirring frequently for 4 to 5 minutes, until the bulgur turns light brown. Transfer to a plate and set aside.
2. Heat the canola oil in the same pot over medium-high heat. Add mustard seeds, cover with a lid, fry for a few seconds until mustard seeds stop popping. Add onions and cook for about 3 minutes, until light brown. Add curry leaves, chana dal, ¼ cup of the chopped cashews, ginger, and jalapeno, if using. Cook for a few seconds until dal is light brown.
3. Add chopped green beans, carrots, zucchini, and corn. Stir in salt. Add water, cover with lid, bring to boil. 
4. Gradually stir in roasted bulgur. Reduce heat and cook for 10 -12 minutes, until the bulgur is cooked. Transfer to a serving dish and garnish with the remaining ¼ cup cashews.