Lentil and Bulgur Khichdi

Ingredients

• 1 cup Brown lentils
• 1 cup Coarse bulgur wheat
• 3 tablespoons Olive oil
• 2 pieces Large yellow onion, thinly sliced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground cinnamon
• 4 cups Vegetable broth or water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped(optional)

Instructions

1. 1

   Rinse the lentils under cold water and place them in a large pot with 3 cups of water.

2. 2

   Bring the lentils to a boil, then reduce heat and simmer for about 15-20 minutes until they are partially cooked but still firm.

3. 3

   While lentils simmer, heat olive oil in a skillet over medium heat and sauté the sliced onions until they are dark golden brown and caramelized.

4. 4

   Drain the lentils and return them to the pot, then add the bulgur wheat, cumin, cinnamon, salt, and pepper.

5. 5

   Pour in 4 cups of vegetable broth or fresh water and bring the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pot tightly, and simmer for 15 minutes until the liquid is fully absorbed.

7. 7

   Remove from heat and let the pot sit covered for 5 minutes to allow the bulgur to fluff up.

8. 8

   Stir in half of the caramelized onions, then serve the khichdi topped with the remaining onions and fresh parsley.