Cabbage and Dal Paratha
by Tarla Dalal

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Cabbage and dal paratha is a brilliant combination of cereals, pulses and vegetables. This balanced meal can be made more nutritious by replacing half the wheat flour with oats flour or nachni flour.

You are sure to enjoy the fine balance in this paratha with the softness of dal dotted with crisp slivers of cabbage and aromatic ingredients like fennel and mint.

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

Enjoy how to make Cabbage and Dal Paratha recipe with detailed step by step photos and video below.

Cabbage and Dal Paratha recipe - How to make Cabbage and Dal Paratha

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 onions
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)
pickle

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 cabbage and dal paratha, divide the dough into 5 equal portions.
Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling.
Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and grease it using a little oil.
Cook the paratha, 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 cabbage and dal parathas.
Serve immediately with curds and a pickle of your choice.

Nutrient values (Abbrv) per paratha

Energy	175 cal
Protein	5 g
Carbohydrates	23.8 g
Fiber	4.3 g
Fat	7 g
Cholesterol	0 mg
Sodium	9.4 mg

Click here to view calories for Cabbage and Dal Paratha

Cabbage and Dal Parathas Videos by Tarla Dalal

Cabbage and Dal Paratha recipe with step by step photos

For cooking the yellow moong dal

Pick and wash the yellow moong dal.
Soak it in enough water in a deep bowl for 15 minutes.
Drain well. The dal water can be used to make the dough.
Combine the drained yellow moong dal and ½ cup of water in a broad non-stick pan and mix well.
Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the water has evaporated, while stirring occasionally.

Drain the excess water and keep aside.

For the dough of cabbage and dal paratha

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.
To this add salt to taste and oil. Mix it very well with your fingertips.
Slowly add water and combine all the ingredients.
Knead into a soft dough. The dough should be smooth & not sticky.

Cover with a lid or damp muslin cloth and keep aside for 10 minutes.

For the stuffing of cabbage and dal paratha

Heat the oil in a broad non-stick pan, add the fennel seeds.
Add the onions and sauté on a medium flame for 1 minute. If you are Jain, then you can avoid adding onions.
Add the green chillies. The only source of spice is green chillies so, increase or decrease the quantity as per your choice.
Furthermore, add the cabbage and sauté 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.

Add the moong dal. If not moong, you can make use of chana dal. The combination of cabbage and chana dal also tastes amazing.
Add the mint leaves. You can substitute mint leaves with coriander leaves.
Add the turmeric powder.
Add the dried mango powder and salt. Amchur provides a chatpata taste to the cabbage and dal paratha stuffing.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. You can see the cabbage soften.

Divide the stuffing into 5 equal portions and keep aside. Let the stuffing cool down.

How to make the cabbage and dal paratha

Divide the dough into 5 equal portions and shape it into a ball.
Flatten the ball, dip it in flour and dust off the excess flour.
Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling.
Place a portion of the prepared stuffing on half of the circle.

Fold it over to make a semi-circle.
Seal the edges properly so that the filling does not fall out.
Heat a non-stick tava (griddle) and grease it using a little oil.
Cook the cabbage and dal paratha completely from the bottom side.
Flip the cabbage and dal paratha and cook the other side using a little oil till it turns golden brown in colour.

Cook cabbage and dal paratha completely from both the sides. Transfer into a plate.
Repeat with the remaining dough and stuffing to make 4 more cabbage and dal parathas.
Cut cabbage and dal parathas into half with the help of a pizza cutter or knife before serving.
Serve cabbage and dal paratha immediately with curds and a pickle of your choice.