Ayurvedic Recipe of Bulgur Wheat Salad

It is good to eat grains because they combine with legumes, milk products or beans to create whole proteins which are good for the body. In Ayurveda it is recommended to eat grains at every meal so that you get enough energy in your body. There is variety of grains available which have different impacts on the three doshas of the body. You should eat grains that balance the dosha which is imbalanced in your body. The grains will help to balance and nourish your body’s physiology. The vata and pitta type people can have high amounts of grain, but the kapha type of people should eat them in moderate amounts to avoid weight gain. Bulgur wheat is a considered a whole grain because the complete kernel of wheat along with the germ, endosperm and bran can be eaten. This is a cereal which has its origins in the Mediterranean and although its origins can be traced back to ancient times it is still eaten as a staple in many parts of the Mediterranean and middle east. Bulgur wheat is not processed and this is the reason that it is more nutritious compared to many processed forms of regular wheat. Bulgur is a very rich source of magnesium, manganese, and iron and is somewhat lower in calories compared to brown rice or quinoa.


Duration: 1hr

Bulgar salad

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The recipe is simple and does not require any grueling work on your part.

  • 1 cup bulgur wheat
  • 2 cups water
  • 1 tbspn finely chopped parsley
  • 2 tbspn finely chopped cilantro
  • 1 tbsp olive oil if you have kapha then use 1 tsp olive oil only
  • 1 tbsp shredded carrot
  • 1 tsp lime juice
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • One pinch ginger powder
  • Salt and pepper according to taste
  • Boil the water and add the wheat to it, then cover and let it cook for 15 minutes or till the wheat becomes tender over a simmer flame.
  • Take off from the heat and pour the cooked wheat into a bowl.
  • Allow it to cool till it is slightly warm or at room temperature.
  • Add to this the fresh carrots and herbs.
  • Add some olive oil lemon juice and dry spices and toss it together.
  • This salad should ideally be served with chick peas or any other legume. Serve slightly warm or at room temperature.