Bulgur Vegetable Uppama | The Whole Grains Council

Ingredients

• 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