Lentil And Bulgur Khichdi Combo With Vegetables Recipes

Steps:

• Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
• Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
• Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
• Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

Steps:

• Combine lentils, water and salt in heavy saucepan.
• Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
• Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
• In heavy skillet, melt remaining 1/4 cup butter over med heat.
• Add onion and saute until golden brown; stir frequently.
• In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
• Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
• (Wet hands again as needed).
• Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
• Adjust seasonings to taste.
• Keeping hands moistened, form mixture into 1/2" thick patties.
• Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
• Season to taste with paprika.
• (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).