Pressure cooker Chickpea Bulgur Pilaf (Daliya chana pulav) is easy to make, healthy Indian lunch recipe. This bulgur pilaf made in Instant Pot is nutrient dense with vegetables and chickpeas. Served with a side of spinach raita it’s delicious Indian lunch recipe.
I am writing this post after many months. The last recipe posted on the blog was in the month of July- Instant Pot Chicken Tikka Masala. So what happened? I just went missing, what was I up to? Initial few weeks I was on “Digital Detox” mode. That meant not surfing the internet. Staying away from checking the blog stats, Google, Facebook, Pinterest, Twitter etc. You very well get the picture. The reason for doing this detox was to get time to think and prioritize health goals. My to-do list was forever increasing and time to accomplish it was just not there.
This break gave me the time to prioritize what’s important. It was not easy for initial few days to stay away from the internet. But after few days it started getting better. I got time to think, plan and take action. I am now regular with my work outs at gym and eating healthy. My focus is solely on my health and well being. I have started spending more time – exercising, cooking, experimenting new recipes and eating well-balanced meals.
I now pay more attention to what’s cooking and how every meal can be made more nutrient dense. My goal is to cook and eat well balanced meals that include more grains, vegetables, and fruits. With each passing week, I have realized that I am getting better in my weekly meal planning and food prep. What earlier seemed like a big struggle is now an achievable goal.
This recipe post for pressure cooker Bulgur Chickpea Pilaf is a healthy lunch recipe. Vegetables and chickpeas are added to bulgur and is served with a side of spinach raita- spinach mixed with spices and yogurt. Quick lunch recipe made in Instant Pot.
I hope you enjoy this recipe. If you give this recipe a try, do let me know. Leave a comment, Pin it, or take a picture and tag it #cookingyoulove on Instagram. I would love to know how it turned out for you.
- For Chickpea Bulgur Pilaf
- 1 cup Bulgur
- 4 garlic cloves finely minced
- 1 red onion finely chopped
- 1 bell pepper finely chopped
- 2 roma tomatoes finely chopped
- 2 cups boiled chickpeas
- 2 cups water
- 1 tsp cumin seeds
- 1 tsp salt
- ¼ tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- For Spinach Raita
- 1 cup greek yogurt
- 2 cups organic spinach leaves
- 2 garlic cloves finely minced
- 1 tsp kalonji- nigella seeds
- 1 small dry red chili
- 1 small pinch asafoetida
- Switch IP on and select saute mode. Add oil when warm add cumin seeds.
- When cumin seeds heat up add onions and fry till golden brown.
- Now add bell pepper and mix well. When its done add tomatoes and cook till they become soft.
- Add chickpeas and mix everything well. Cook for 2 minutes.
- Now add bulgur and mix with cooked ingredients.
- Add all spices listed under spice section. Add water.
- Cancel saute mode and close the lid.
- Select Manual mode for 12 mins.
- Spinach Raita
- Wisk yogurt for 5 minutes in a medium bowl and keep aside.
- Add spinach leaves to food processor and pulse for one minute.
- On stove top heat oil in a pan when warm add garlic cloves.
- Add spinach leaves and cook till they become soft.
- Remove the pan from heat and let the spinach leaves cool down.
- In a separate pan heat oil and add kalonji seeds.
- When seeds splutter add asafoetida and broken red chili.
- When cooked switch off and carefully pour the hot seasoning on the spinach yogurt mix.