Bring 3 cups water to a boil in a saucepan. Add cracked wheat and soak until soft, about 30 minutes. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add onion and cumin seeds. Stir-fry until golden brown, 3 to 5 minutes. Add carrots, green beans, and ginger; stir-fry for 10 minutes. Add peas and stir-fry for 5 minutes. Add soaked cracked wheat and toss well, but do not overmix. Remove from heat; add peanuts and lemon juice and mix well. Season with salt and pepper. Garnish with cilantro and serve hot.
