Bulgur wheat: It ain’t just for tabbouleh anymore. But really, am I the only one who doesn’t actually love tabbouleh all that much? It tastes like grass, and the teeny bits of parsley always get stuck in my teeth. Here’s a far more interesting use for bulgur wheat—my mom’s savory take on an Indian breakfast porridge called dalia. Typically dalia is made with jaggery or plain sugar, similar to oatmeal, but my mom discovered that it tastes even better accompanied by sharp, aromatic flavors like ajwain (that oregano-like herb found all over Indian cuisine) and ginger. It’s a nourishing, enlivening take on a grain bowl that you can eat at any time of day, and best of all, it requires minimal chopping (frozen veggies, y’all). Dalia is wonderful on its own, but my mom also loves topping it with any kind of chutney or achar (pickle) she has on hand (we recommend the Green Chile and Cherry Tomato Pickle).
Serves 4
1 In a medium pot or Dutch oven over medium-high heat, warm the oil. Once the oil begins to shimmer, add the ajwain seeds and cook until they turn lightly brown, no longer than 1 minute. Turn off the heat and stir in the chiles and ginger.
2 Return the pot to medium-high heat, add the frozen vegetables, and cook for 3 to 5 minutes, until they are somewhat (but not completely) thawed. Add the bulgur wheat, salt, and 2 cups water. Increase the heat to high and bring the water to a gentle boil. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, until all the water has been absorbed. Turn off the heat and let the dalia rest, covered, for 10 minutes. Uncover and fluff with a fork. Taste and adjust the salt if needed before serving.