If there is one combination I don’t tend to like, it’s sweet with savoury. I try to avoid it at all costs but lately, I am pushing my boundaries. Here is a dish I put together recently that was quite a success actually!
It includes hearty bulgur wheat which is called lapsi in hindi but I think bulgur wheat is toasted so it takes a shorter amount of time to cook. However, the packet I have got at home is lapsi which you can buy from most wholesale Indian grocery stores which works out much cheaper. Seems like ever since wholegrains have become more popular, supermarket chains are taking full advantage!
Approx calories per portion: 250 kcal
Prep time: 10 minutes
If you would like to try your hand at this dish, then here are the ingredients you will need for one portion:
- Half cup of bulgur wheat/lapsi
- Half cup of cubed white cabbage
- Half inch of ginger finely chopped
- 2 bullet chilli’s finely chopped
- 2 teaspoons of brown sugar
- Approx 6 button mushrooms
- 2 teaspoons of butter
- Optional – 2 inch leek piece – finely chopped
- Optional – fresh curry leaves to garnish
- Place the bulgur wheat in a small saucepan on medium heat with just under 2 cups of water for 15 mins or until all the water is absorbed and it is all fluffy and cooked.
- Meanwhile, put a teaspoon of butter into a non-stick fry pan and put in the ginger, followed by the cubed cabbage pieces that should have been separated into layers by hand.
- Cook for 3 mins before adding the sugar. Cook till sugar has melted and caramelised around the cabbage (another few mins).
- Once cabbage is done, remove from pan and add remaining teaspoon of butter, followed by the leek, chilli’s, mushrooms and a pinch of salt. Cook for around 5 mins.
Shape the bulgur wheat by filling up a cup and pressing down slightly so it is moulded and shaped like what you see in the images.
Serve garnished with fresh curry leaves if you have them otherwise it’s good to eat!