Wheat Berries and Bengal Gram Salad

What would life be without the mysteries and our perpetual quest to understand everything around us, our thoughts and actions our faiths and beliefs. Sometimes rationally, sometimes without any rhyme or reason; we do what we do. If only we could understand what goes on in the 3 pounds of slimy mass in our heads.

I can’t explain to you what this dish is; this wheat berries and bengal gram salad type of thing. I don’t know how it originated or if this is a traditional dish but I know this was made at home every year, like a ritual, at naag panchami (Hindu festival for offering prayers to snakes) and Rakshabandhan (celebration of brother-sister relationship). As long as I remember, I absolutely loved this dish. May be this is called ghughri, may be not; I am not sure. For the ease, lets call it salad.

SONY DSCIt has to be simplicity of this salad that I absolutely love it, or may be this meant festivals and celebrations. Or it’s just the carb rush!

Whatever you call it, but it definitely is worth a try. Your reason can be power packed nutrition that it offers. Crunchy wheat berries and soft black gram same a pleasing combination. Also gives you scope to season it as you like. We keep it simple, just chopped onions and green chilies on top and I can have this for breakfast, lunch, dinner or snack. 

All you need to do is, soak wheat berries and black grams overnight and yes soak them separate. These will become soft and nice after soaking up all that water. Transfer them to pressure cooker, add little salt and give 4-5 whistles. Drain the water out. 

In a separate pan, heat some and crackle cumin seeds. Add some crushed garlic and slightly fry them. Serve with chopped onions and some green chili. Sprinkle of lemon juice will do magic. 


  • 1 cup wheat berries
  • 3/4 cup bengal gram
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 4-5 garlic coves
  • Chopped onions, green chili and lemon juice for serving
  • Salt to taste


  • Soak wheat berries and bengal gram separately for 8-10 hours.
  • Add both in pressure cooker with 3 cups of water, little salt and cook till 3-4 whistles. Once done, drain the water.
  • In a separate pan, heat oil, add cumin seeds and crushed garlic clove. Once garlic cloves turn brown, add wheat and bengal gram. Let them fry for 3-4 minutes.
  • Add some lemon juice, chopped onions and green chili while serving. You can add chaat masala if you like.



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