This original Tarla Dalal recipe can be viewed for free

Cabbage and Dal Parathas (know Your Green Leafy Vegetables)


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A great combination of cereals, pulses and vegetables, this balanced meal can be made more nutritious by replacing half the wheat flour with soya flour or nachni flour.

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Preparation Time: 
Cooking Time: 
Makes 6 parathas


Ingredients


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 tsp salt
1/4 tsp oil

For The Stuffing
2 tbsp oil
1 tsp fennel seeds (saunf)
1/4 finely chopped onions
1 1/2 tsp finely chopped green chillies
green chillies
1/4 tsp turmeric powder (haldi)
1 tsp grated ginger (adrak)
1 tbsp dried mango powder (amchur)
1/4 cup yellow moong dal (split yellow gram) ,
soaked and boiled
3/4 cup finely chopped cabbage
salt to taste
1/4 cup finely chopped mint leaves (phudina)

Other Ingredients
 whole wheat flour (gehun ka atta) for rolling
3 tsp oil for cooking

Method
For the dough
  1. Combine the flour and salt in a bowl and knead into a soft dough using enough water.
  2. Cover under a wet muslin cloth and keep aside for 10 minutes.
  3. Knead again using ¼ tsp oil till smooth. Divide into 6 equal portions and keep aside.

For the stuffing
  1. Heat the oil in a deep pan and add the fennel seeds and sauté on a medium flame for 10 seconds.
  2. Add the onions and sauté on a medium flame till they turn translucent.
  3. Add the green chillies, turmeric powder, ginger and dry mango powder and mix well.
  4. Add the moong dal and cabbage and cook on a medium flame for another 5 minutes, while stirring continuously.
  5. Add the salt and mint leaves and mix well.
  6. Remove from the flame, cool and divide it into 6 equal portions.

How to proceed
  1. Roll one portion of the dough into a circle of about 100 mm. (4”) diameter using a little flour.
  2. Place a portion of the stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 150 mm. (5”) diameter using a little flour.
  5. Cook on a non-stick pan using ½ tsp of oil till brown spots appear on both sides.
  6. Repeat with the remaining dough and stuffing to make 5 more parathas.
  7. Serve hot with butter and lemon pickle.
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