Bhal Ghau is a type of wheat grown in the flatlands of Gujarat. Bhal means forehead, the area being flat as your forehead, with no shrubs or trees growing in these plains, this wheat variety is one of the main crops grown here. Leelo Bhal Ghau is the green full, but young wheat heads (kernels), that are roasted within the husk, then rubbed on a jute bag to remove the husk. You get a smokey flavoured green tender grain. In the months of January/February, there are many parties hosted by farmers to enjoy the tender green wheat & sorghum. Considered a delicacy when in season. I use the Grünerkern made from Spelt in Germany, or Middle Eastern Freekeh for this salad which doubles up as a main dish. It is full of greens and I often use young garlic with its green leaves. Then create my smokey fragrance at the end of cooking.
| 1 cup Grüner Kern / Freekeh – soak for an hour before cooking in 2 ½ cups hot water Salt | |
| ½ cup fresh or frozen green peas/ or Edamame beans | |
| 2 green chilies | |
| 1 clove garlic with peel | |
| 3 tbsp sesame or olive oil | |
| Coarse salt to taste | |
| Juice of half a lemon | |
| ¾ tsp cumin powder | |
| 2 tsp sugar / date molasses | |
| 3 scallions -sliced diagonally in fine slices | |
| A small bunch (75g) garlic chives/ chive, chopped fine | |
| A handful of fresh coriander chopped fine |
| 1. | Cook the soaked grain of your choice, till tender. About 20-25 minutes. |
| 2. | Add the peas / Edamame & salt towards the end and boil for about 2-3 minutes, then drain off the water. Transfer to a large bowl, keep covered & warm. |
| 3. | While the grain is cooking, roast the chilies and garlic directly on the flame to char them on all sides. |
| 4. | Remove seeds and style from the chili, if you do not want a spicy salad. Peel the garlic. |
| 5. | Chop the chilies & garlic roughly. In a mortar & pestle pound these with a little salt to make a rough paste. |
| 6. | Mix the paste with the oil, lemon juice, cumin & sugar/molasses. |
| 7. | Mix this through the cooked grains, add all the chopped greens, taste the salad & check salt. |
| 8. | While preparing the dressing, place the charcoal on the flame, turn it once or twice till it is glowing hot nearly all over. |
| 9. | Flatten the surface of the salad & place the onion ring at the center. |
| 10. | Place the hot charcoal on the onion & pour the ghee on it. |
| 11. | Cover immediately to seal in the smoke, and remove the lid, the onion + coal after 15 minutes. |
| 12. | Serve as a salad or as a main dish. |
Green wheat grains/ Freekeh