Masala Burgul with Cherry Tomato Chutney
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Prep for masala burgul- microwave frozen corn and peas, chop onion, ginger, chilli, tomatoes.
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Roast burgul. Burgul can be used without this step. Just soak in hot water and it’s ready to go!
2
In 2 tablespoons of olive oil fry chopped onion and ginger .
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Next add cumin seeds and mustard seeds. Fry to a light golden brown.
4
Add all the veggies you prepped and fresh curry leaves.
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Add spices- coriander powder, turmeric, red chili powder, a bit of black pepper and salt to taste.
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Add the roasted burgul, stir well for a minute.
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To 1/2 cup of roasted burgul add 2 cups of water. On a low simmer, let it cook till done, squeeze πŸ‹
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To make cherry tomato chutney, prep the above ingredients.
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In 2 tablespoons of hot olive oil, add asafoetida cumin, garlic cloves, red chilies.
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Add tomatoes πŸ… and green chilies and continue to cook till soft but not mushy.
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Add coriander, red chili, turmeric, salt, 2 tbsp of apple cider vinegar and 1 tbsp of honey. Simmer!
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Pour chutney on top of the masala burgul, garnish with cilantro leaves and extra πŸ‹ and serve hot!
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