Breakfast should always be healthy and packed with nutrition. Another great option for breakfast is the Cabbage Dal Stuffed Paratha. It combines the nutritional benefits of cabbage and yellow moong dal. Cabbage is rich in vitamin C. It is richer than oranges in vitamin C and hence it promotes overall health. It helps make the immune system strong, helps speed healing of wounds and also helps combat cold and cough. Addition of yellow moong dal aids digestion and helps reduce cholesterol.
Moong dal can be replaced by any other dal like toor dal or chana dal. I have used moong dal as it is good for digestion. I have used Vivatta premium whole wheat chakki atta in this recipe.
This cabbage dal paratha can also be packed in the snack box. Children love this paratha. If your child does not eat the regular cabbage subzi, you can make this type of paratha and serve. They will love it.
Serve this paratha with pudina chutney or pickle and curds.
Ingredients: Serves: 6, Prep Time: 60 Minutes
For the dough:
1 cup Vivatta Whole Wheat flour
2 teaspoon Oil
½ cup water
¼ teaspoon salt
For the filling:
2 cups cabbage, finely chopped
½ cup yellow split moong dal
2 green chilies, finely chopped
½ medium sized onion, finely chopped
5 garlic, finely chopped
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon red chili powder
Oil or ghee for frying
Salt to taste
Procedure:
1) Boil the dal by adding 3 cups water. Just par boil it. Drain the water and keep the dal aside. The dal water can be used to make the dough.
2) Heat a kadai and add 1 tablespoon oil.
3) After the oil gets heated, add cumin seeds.
4) When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.
5) Add the chopped garlic and green chilies and stir.
6) Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between. Let the cabbage get cooked, this will take 10-15 Minutes.
7) After the cabbage softens, add the dal and mix well. Take care not to add any water. The stuffing should be dry.
8) Add turmeric and red chili powder and stir.
9) Add salt to taste and mix well.
10) Switch off the gas and let this get cooled down.
11) Mix wheat flour to make firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
12) Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.
For the dough:
1 cup Vivatta Whole Wheat flour
2 teaspoon Oil
½ cup water
¼ teaspoon salt
2 cups cabbage, finely chopped
½ cup yellow split moong dal
2 green chilies, finely chopped
½ medium sized onion, finely chopped
5 garlic, finely chopped
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon red chili powder
Oil or ghee for frying
Salt to taste
Procedure:
1) Boil the dal by adding 3 cups water. Just par boil it. Drain the water and keep the dal aside. The dal water can be used to make the dough.
2) Heat a kadai and add 1 tablespoon oil.
3) After the oil gets heated, add cumin seeds.
4) When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.
5) Add the chopped garlic and green chilies and stir.
6) Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between. Let the cabbage get cooked, this will take 10-15 Minutes.
7) After the cabbage softens, add the dal and mix well. Take care not to add any water. The stuffing should be dry.
8) Add turmeric and red chili powder and stir.
9) Add salt to taste and mix well.
10) Switch off the gas and let this get cooled down.
11) Mix wheat flour to make firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
12) Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.
13) Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
14) Place 2 tablespoon of the stuffing on it and close from all sides.
15) Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.
16) If you see any air bubbles while rolling, simply pat it gently with your fingertips.
17) Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.
18) After 5 Min's, apply 1 tsp ghee on the upper side and turn. Fry for 5 Min's.
19) The paratha is done. Serve it with curds or any dish.
For more breakfast recipes, check here.
For more paratha recipes, click here.
14) Place 2 tablespoon of the stuffing on it and close from all sides.
15) Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.
16) If you see any air bubbles while rolling, simply pat it gently with your fingertips.
17) Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.
18) After 5 Min's, apply 1 tsp ghee on the upper side and turn. Fry for 5 Min's.
19) The paratha is done. Serve it with curds or any dish.
For more breakfast recipes, check here.
For more paratha recipes, click here.
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