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cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe

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Tarla Dalal

10 August, 2021

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cabbage and dal paratha recipe | Indian dal stuffed paratha | healthy |

पत्ता गोभी और दाल का पराठा रेसिपी | भारतीय दाल भरवां पराठा | पत्तागोभी मूंग दाल पराठा | हेल्दी नाश्ता रेसिपी | cabbage and dal paratha in hindi - हिन्दी में पढ़ें (Cabbage and Dal Paratha in Hindi)

કેબેજ એન્ડ દાલ પરાઠા રેસીપી | ભારતીય દાળના સ્ટફ્ડ પરોઠા | સ્ટફ્ડ પરોઠા | - ગુજરાતી માં વાંચો (Cabbage and Dal Paratha in Gujarati)

Table of Content

About Cabbage And Dal Paratha

Ingredients

Methods

For cooking the yellow moong dal

For the dough of cabbage and dal paratha

For the stuffing of cabbage and dal paratha

How to make the cabbage and dal paratha

Tips for cabbage and dal paratha

Nutrient values

cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with 38 amazing images.

cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe is a wholesome one dish meal. Learn how to make Indian dal stuffed paratha.

To make cabbage and dal paratha, combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water. Cover with a lid and keep aside for 10 minutes. For the cabbage and dal paratha stuffing, heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute. Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 5 equal portions and keep aside. Knead the dough and divide it into 5 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with little oil. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve immediately.

Cabbage and dal paratha is a brilliant combination of cereals, pulses and vegetables. You are sure to enjoy the fine balance in this Indian dal stuffed paratha with the softness of dal dotted with crisp slivers of cabbage and aromatic ingredients like fennel and mint.

Spices like turmeric powder and amchur are flavour boosters. This is a perfect healthy breakfast recipe, to keep you energetic for a couple of hours. All health conscious people can use minimal oil for making the stuffing and cooking the paratha and include these patta gobhi moong dal paratha in their meals. They can benefit from the protein the dal lends and the fibre that wheat flour is rich in.

You can even try other dal paratha alternatives like the Chana Dal Paratha, Moong Dal Paratha and Green Moong Dal and Spring Onion Paratha. Enjoy them warm with a bowl of fresh curd or tongue-tickling pickle.

Tips for cabbage and dal paratha. 1. While cooking the moong dal, ensure that each grain is separate. This is a must for the stuffing. 2. Lightly cooking the rotis ensure uniform cooking after stuffing. 3. Mint leaves can be replaced with chopped coriander.

Enjoy cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with step by step photos.

Ingredients

For The Cabbage and Dal Paratha Dough

1 cup whole wheat flour (gehun ka atta)

salt to taste

1/2 tsp oil

For The Cabbage and Dal Paratha Stuffing

3/4 cup finely chopped cabbage

2 tbsp yellow moong dal (split yellow gram) , soaked and parboiled

2 tbsp oil

1 tsp fennel seeds (saunf)

1/4 cup finely chopped onion

1 tsp finely chopped green chillies

5 tbsp finely chopped mint leaves (phudina)

1/4 tsp turmeric powder (haldi)

1/2 tbsp dried mango powder (amchur)

salt to taste

Other Ingredients

whole wheat flour (gehun ka atta) for rolling

oil for greasing and cooking

For Serving With Cabbage and Dal Paratha

fresh curd (dahi)

pickled jalapeno

Method

For the cabbage and dal paratha dough

Combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water.
Cover with a lid and keep aside for 10 minutes.

For the cabbage and dal paratha stuffing

Heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute.
Add the green chillies and cabbage and sauté on a medium flame for another 1 minute.
Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 5 equal portions and keep aside.

How to proceed to make cabbage and dal paratha

To make the cabbage and dal paratha, knead the dough and divide it into 5 equal portions.
Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling.
Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear.
Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and grease it with little oil.
Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides.
Repeat with the remaining dough and stuffing to make 4 more parathas.
Serve the cabbage and dal paratha immediately.

cabbage and dal paratha recipe | Indian dal stuffed paratha | healthy | Video by Tarla Dalal

Cabbage and Dal Paratha recipe with step by step photos

For cooking the yellow moong dal

1. Pick and wash the yellow moong dal.
2. Soak it in enough water in a deep bowl for 15 minutes.
3. Drain well. The dal water can be used to make the dough.
4. Combine the drained yellow moong dal and ? cup of water in a broad non-stick pan and mix well.
5. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the water has evaporated, while stirring occasionally.
6. Drain the excess water and keep aside.

For the dough of cabbage and dal paratha

1. To make the dough for cabbage and dal paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta. You can even add little maida if you want but, wheat flour makes it healthy and nutritious.
2. To this add salt to taste and oil. Mix it very well with your fingertips.
3. Slowly add water and combine all the ingredients.
4. Knead into a soft dough. The dough should be smooth & not sticky.
5. Cover with a lid or damp muslin cloth and keep aside for 10 minutes.

For the stuffing of cabbage and dal paratha

1. Heat the oil in a broad non-stick pan, add the fennel seeds.
2. Add the onions and saut? on a medium flame for 1 minute. If you are Jain, then you can avoid adding onions.
3. Add the green chillies. The only source of spice is green chillies so, increase or decrease the quantity as per your choice.
4. Furthermore, add the cabbage and saut? on a medium flame for another 1 minute. You can even add other crunchy vegetables like blanched and coarsely crushed green peas, grated carrots to this.
5. Add the moong dal. If not moong, you can make use of chana dal. The combination of cabbage and chana dal also tastes amazing.
6. Add the mint leaves. You can substitute mint leaves with coriander leaves.
7. Add the turmeric powder.
8. Add the dried mango powder and salt. Amchur provides a chatpata taste to the cabbage and dal paratha stuffing.
9. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. You can see the cabbage soften.
10. Divide the stuffing into 5 equal portions and keep aside. Let the stuffing cool down.

How to make the cabbage and dal paratha

1. Divide the dough into 5 equal portions and shape it into a ball.
2. Flatten the ball, dip it in flour and dust off the excess flour.
3. Roll out one portion of the dough into a 150 mm. (6?) diameter circle using a little wheat flour for rolling.
4. Heat a non stick tava and place the roti on it.
5. Cook it for 10 to 15 seconds on a high flame till light brown spots appear on it.
6. Place a portion of the prepared stuffing on half of the circle.
7. Fold it over to make a semi-circle.
8. Heat a non-stick tava (griddle) and grease it using a little oil.
9. Cook the cabbage and dal paratha completely from the bottom side.
10. Flip the cabbage and dal paratha and cook the other side using a little oil till it turns golden brown in colour.
11. Cook cabbage and dal paratha completely from both the sides.
12. Repeat with the remaining dough and stuffing to make 4 more cabbage and dal parathas.
13. Cut cabbage and dal parathas into half with the help of a pizza cutter or knife before serving.
14. Serve cabbage and dal paratha immediately with curds and a pickle of your choice.

Tips for cabbage and dal paratha

1. While cooking the moong dal, ensure that each grain is separate. This is a must for the stuffing.
2. Lightly cooking the rotis ensure uniform cooking after stuffing.
3. Mint leaves can be replaced with chopped coriander.
4. Cabbage and Dal Parathas is rich in Vitamin C, Vitamin B1, Fiber, Phosphorus.
  1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 46% of RDA.
  2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
  3. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 17% of RDA.
  4. Phosphorus : Phosphorus works closely with calcium to build bones. 17% of RDA.