Bulgur Wheat Salad
Bulgur Wheat Salad

The fine bulgar wheat in this easy salad soaks up just enough water and tomato juices to be tender, but still with bite.

Ingredients
  • To Prepare Bulgur Wheat

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    Bulgur wheat- 125 grams
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    Extra virgin olive oil – 1 tbsp
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    Water –  700ml
  • For Salad

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    Yogurt – 700 grams
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    Lemon juice – 1tbsp
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    Onion – 125 grams
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    Tomato – 200 grams
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    Cucumber – 200 grams
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    Green chilli – 1
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    Garlic powder – 20 grams
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    White pepper powder – 1tbsp
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    Coriander powder – 1tbsp
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    Paprika powder – 1tbsp
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    Dried fenugreek leaves – 1tbsp
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    Asafoetida – a pinch
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    Salt – To taste
  • For Garnish

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    Toasted cashew nuts – 30 grams
Method
  • To Prepare Bulgur Wheat

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    Set a pan on medium heat and toast bulgur wheat for a minute or two. Once toasted remove from pan and set aside.
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    Set a pot on medium heat. Add water and bring to a rolling boil.
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    Add extra virgin olive oil.
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    Add toasted bulgur wheat and cook till al dente. This should take about 5 to 7 minutes depending on your heat source.
  • Make Salad

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    Add yogurt to a large mixing bowl and whisk it to a smooth consistency.
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    Add lemon juice, asafoetida, garlic powder, white pepper powder, paprika powder, coriander powder, dried fenugreek leaves, finely chopped green chillies and salt to your taste. Mix well.
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    Add chopped onion, chopped tomato, chopped cucumber and prepped bulgur wheat to the yogurt. Mix and combine everything well.
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    Transfer the summer salad to a serving bowl and top it with toasted cashew nuts.