This Indian-inspired cracked wheat dish features local vegetables, incorporated into a nutty, toasted cracked wheat. Seasoned with turmeric, red chili powder, and chaat masala, the bold spice of the flavor works perfectly as breakfast or lunch on a cold morning. Served with chickpea salad in cilantro vinaigrette and a glass of buttermilk, this new twist to the Indian classic creates a perfect harmony between traditional and modern. Growing up in a kitchen where the clanking of copper pots and the earthy smell of clay vessels was a daily occurrence, I became accustomed to the sizzle of Indian spices as they combined with hearty cracked wheat. A dish like this was a staple in my mom’s kitchen, being passed down through the generations of her family, but each time arriving with a new alteration. Perfect for winter mornings or for lunch on a brisk day, I enjoyed the warmth of this delectable grain against the cool refreshment of yogurt or a glass of my grandma’s buttermilk. Being all too close to this meal and having a …