Mix bulgur, chili powder, cumin and paprika in a zip-lock bag.
Pack other ingredients separately.
Melt the ghee in a pot; add chopped onions and cook until soft.
Stir in tomato paste, sun-dried tomatoes, bulgur-spice mixture; cook together for 1–2 minutes to release the aroma.
Pour in 1 cup water and bring to a boil. Season to taste.
Simmer for 6–7 minutes, stirring occasionally, until bulgur is cooked through and all liquid is absorbed.
