Dalia or Broken wheat tossed in Italian Olive oil and garlic flavours
Yield / Serves
Dalia (i.e. bulgur or broken wheat) - 1/2 cup
Parmesan or any other cheese of choice (optional- I didn't add any) - 2 tablespoons
White button mushrooms (Cleaned and thinly sliced) - 100 grams
Olive oil - 2 teaspoons
Garlic cloves - 7 to 8 (crushed)
Fresh herb of choice (I used rosemary) - 2 teaspoons
Chili flakes - 1/2 teaspoon
Soak the dalia for 30 minutes in a little water, then rinse it off and pressure cook it for 3 whistles, turn off the heat and set aside, drain off the excess water if any. Set aside.
Next heat one teaspoon of the olive oil in a wok (kadhai), once hot add in the thinly sliced mushrooms and saute on medium high flame till the mushrooms are golden brown in colour and cooked through, remove them into a container and set aside.
Now add in the remaining 1 teaspoon of the oil to your wok again and add in the crushed garlic to the oil while its still cool, let the garlic flavour infuse into the oil on a very low flame.
Once the garlic turns very slightly golden add in the pre-cooked Bulgur i.e. Dalia and toss well with the oil, making sure that all the grains have been coated well with the oil.
Now add in half a teaspoon of crushed chili flakes along with the cooked mushrooms and mix well.
Next, add in freshly crushed herb's, mix well, at this point switch off the flame and cover your wok with a lid, allow all the flavours to infuse well for 5 to 10 minutes.
Remove into a serving dish, garnish with chili flakes and more fresh herbs.Serve hot!Enjoy!
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