Cracked Wheat Salad
DALIA SALAAD
-Recipe from Yamuna mataji
The
south Indian’s enthusiasm for rice dishes is equaled only by that of
the North Indians for wheat. Wheat is eaten in some form every day in
the North. During the India-Pakistan skirmish in 1971, I was residing
in Vrindavan, tending a friend with a fever. Her resident homeopathic
physician insisted that she recuperate on this salad. He knew nothing
of Lebanese tabbouleh salad, yet this variation resembles it
remarkably. It is full of flavor and nutrition (parsley is loaded with
vitamin C). Cracked wheat and bulgur are processed differently but can
be used interchangeably. They are available at gourmet, health food and
Indian grocery stores. This room temperature salad is good in any
season.
Preparation and cooking time (after assembling ingredients): 40 minutes
Serves: 4 to 6
1 ½ cups (360 ml) water
1 cup (240 ml) cracked wheat or bulgur
½ cup (120 ml) fresh peas or sliced snow peas
½ teaspoon (2 ml) salt
½ teaspoon (2 ml) freshly ground pepper
1 cup (240 ml) minced fresh parsley
¼ cup (60 ml) finely chopped fresh mint or 1 table spoon (15 ml) dried mint
2 medium-sized tomatoes, each cut into eights or 8 tomatilos, husked and quartered
¼ cup (60 ml) olive or sesame oil
1-2 seeded and minced hot chilies,
Preferably yellow or red
Bring the water to a boil in a quart/liter saucepan. Add the cracked
wheat or bulgur, peas or snow peas, salt and pepper. Remove the pan
from the heat and set aside for ½ hour. Most of the water will be
absorbed into the grains. If there i5 any excess, drain it off or place
the pan over low heat and cook until it is absorbed. When thoroughly
cool, transfer to a serving bowl and gently toss with the remaining
ingredients. Serve at room temperature or chill. If you want a showy
presentation for a salad buffet, line the serving container with
cabbage leaves, spoon in the salad and garnish with yellow bell pepper
rings.