Healthy Cabbage & Moong Dal Stuffed Paratha Recipe

Cabbage & Dal Stuffed Paratha Recipe
Cabbage & Dal Stuffed Paratha is a wholesome and nutritious breakfast option that combines the goodness of cabbage and yellow moong dal. This flavorful paratha is not only a perfect start to the day but also makes an excellent choice for packing into your kids’ lunchboxes. With its rich fiber content and protein-packed filling, it’s a diabetic-friendly, healthy recipe that the whole family will enjoy.

Cuisine: Indian
Course: Indian Breakfast
Diet: Diabetic Friendly

Ingredients:

For the Dough:

For the Filling:

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Instructions:

1. Prepare the Moong Dal Filling:

   • Start by boiling the yellow moong dal in 3 cups of water until soft and cooked. Once done, drain the water and set the dal aside. (The dal water can be used to make the dough.)

2. Cook the Cabbage Filling:

   • Heat 1 tablespoon of oil in a kadhai (wok) over medium heat. Once the oil is hot, add cumin seeds and allow them to crackle.
   • Add the finely chopped onions and sauté them until they turn golden brown.
   • Next, add the chopped garlic and green chillies, stirring well for a minute.
   • Add the finely chopped cabbage and stir to combine. Cover the kadhai with a lid and let the cabbage cook for 10-15 minutes, stirring occasionally.
   • Once the cabbage softens, add the boiled moong dal to the kadhai. Mix well, ensuring the dal and cabbage are evenly incorporated. Be careful not to add any water, as the stuffing needs to remain dry.
   • Stir in turmeric powder, red chilli powder, and salt to taste. Continue cooking for a couple more minutes, then turn off the heat. Allow the filling to cool down completely before using it for stuffing.

3. Prepare the Dough:

   • In a mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add water to the flour mixture and knead it into a smooth, firm dough.
   • Cover the dough with a muslin cloth and let it rest for 30 minutes.

4. Shape the Parathas:

   • After the dough has rested, divide it into equal-sized balls (slightly larger than a table tennis ball).
   • Roll each ball in a little dry wheat flour and flatten it into a small, thick round shape using a rolling pin.
   • Place 2 tablespoons of the prepared cabbage and dal filling in the center of the dough circle. Carefully fold the edges to enclose the filling, sealing it tightly.
   • Dust the stuffed dough ball in dry flour and roll it into a larger, thinner circle, similar to a chapati. If air bubbles form while rolling, gently tap them with your fingertips to smooth them out.

5. Cook the Parathas:

   • Heat a tawa (griddle) or flat pan on medium heat. Once hot, place the rolled paratha on the tawa.
   • After 2-3 minutes, flip the paratha and smear 1 teaspoon of ghee or oil on the cooked side. Flip again and smear ghee on the other side. Cook for another 2-3 minutes until both sides are golden and crisp.
   • Repeat the process with the remaining dough balls and filling.

6. Serve:

   • Serve the hot Cabbage & Dal Stuffed Parathas with a side of Lauki Raita (bottle gourd yogurt dip) and Dhaniya Pudina Chutney (coriander-mint chutney) for a delicious and balanced meal.

Tips:

• The key to a great paratha is to ensure the filling is dry. If the cabbage releases too much moisture, cook it uncovered until the water evaporates.
• You can substitute ghee with oil for a healthier version, or simply for preference.
• If you like the paratha a little spicier, increase the number of green chillies or add a pinch of garam masala to the filling.

Enjoy this wholesome, hearty Cabbage & Dal Stuffed Paratha as part of a nutritious breakfast or pack it in your kids’ lunchbox for a healthy snack that’s both filling and delicious!