cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha |
by Tarla Dalal
Added to 114 cookbooks
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cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with 30 amazing images.
cabbage and dal parathas recipe is a healthy breakfast paratha. Learn how to make healthy cabbage dal paratha.
This one dish meal is a great combination of cereals, pulses and vegetables. A horde of other ingredients like mint leaves, fennel seeds, amchur, ginger and finely chopped onions enhance the taste of these cabbage and dal parathas.
Cabbage being low in sodium and potassium is quite beneficial for those with high blood pressure. Just measure the amount of salt as mentioned in the cabbage and dal parathas recipe and they are ready to enjoy a hearty meal.
One cabbage and dal paratha can be enjoyed by diabetics with a bowl of low-fat curds, to add a wee-bit of protein and set off the carb content.
To make cabbage and dal parathas more nutritious, you can use 1/2 cup of wheat flour and 1/4 cup of oats flour instead of using only wheat flour.
Try other healthy recipes like Healthy Oats Dosa and Low Salt Mooli Roti.
Enjoy how to make cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with detailed step by step photos and video below.
For the dough of cabbage and dal paratha- To make the dough for cabbage and dal parathas, combine the flour and salt together in a bowl and add enough water to make soft dough.
- Knead well for 3 to 4 minutes and keep aside.
For the stuffing of cabbage and dal paratha- Heat the oil in a non-stick pan and fry the fennel seeds in it for a few seconds.
- Add the onions and sauté till they turn golden brown in colour.
- Add the green chillies and cabbage and cook on a medium flame for 1 minute.
- Add the moong dal, mint leaves, turmeric powder, amchur, salt, 1 tbsp of water and mix well and cook on a medium flame for 2 minute.
- Remove from the flame divide into 5 equal portions and keep aside.
How to proceed to make cabbage and dal paratha- To make cabbage and dal parathas, divide the dough into 5 equal portions.
- Roll out each portion of the dough into a circle of about 100 mm. (4") diameter using a little flour for rolling.
- Place 1 portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter using a little wheat flour for rolling.
- Cook on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear.
- Repeat with the remaining dough and stuffing to make 4 more cabbage and dal parathas.
- Serve the cabbage and dal parathas hot.
Cabbage and Dal Parathas Videos by Tarla Dalal
Cabbage and Dal Parathas recipe with step by step photos
- Pick and wash the yellow moong dal.
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- Soak it in enough water in a deep bowl for 15 minutes.
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- Drain well. The dal water can be used to make the dough.
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- Combine the drained yellow moong dal and ½ cup of water in a broad non-stick pan and mix well.
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- Cover with a lid and cook on a medium flame for 6 to 8 minutes or till the water has evaporated, while stirring occasionally. Keep aside.
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- Drain if there is any excess water.
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To make the dough for cabbage and dal paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta. For increasing the health quotient, use half and half wheat flour and oats flour. See benefits of whole wheat flour and see why oats are good for you?
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- To this add salt to taste and mix it very well with your fingertips.
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- Slowly add water and combine all the ingredients. We have used a little over 1/4 cup of water.
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- Knead well for 3 to 4 minutes to form a soft dough. Keep aside.
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- Heat the oil in a broad non-stick pan, add the saunf. Also, you can make use of jeera.
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- Add the onions and sauté on a medium flame for 1 to 2 minute or until they are golden brown in colour.
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- Add the green chillies.
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- Furthermore, add the cabbage and sauté on a medium flame for another 1 minute.
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- Add the grated ginger. It provides a zingy flavour to the stuffing.
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- Now add water and mix well.
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- Add the moong dal. Moong dal is rich in protein and increases the nutrient contents of the cabbage and dal paratha.
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- Add the mint leaves. You can substitute mint leaves with coriander leaves.
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- Add the turmeric powder.
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Add the dried mango powder and salt and mix well and cook for 2 minutes. Amchur provides a chatpata taste to the cabbage and dal paratha stuffing. Since this is a diabetic-friendly recipe, make sure the amount of salt you put is carefully measured.
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The cabbage will soften and your mixture for the cabbage and dal paratha is ready!
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Divide the cabbage and dal paratha stuffing into 5 equal portions and keep aside. Let the stuffing cool down.
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- Divide the dough into 5 equal portions.
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- Roll out one portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour for rolling.
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- Place a portion of the prepared stuffing in the center of the circle.
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- Bring together all the sides in the centre.
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- Remove the excess dough and seal it tightly.
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Roll out again into a circle of 125 mm. (5") diameter using a little wheat flour for rolling.
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Cook cabbage and dal paratha on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear.
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Repeat with the remaining dough and stuffing to make 4 more cabbage and dal parathas.
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Serve cabbage and dal paratha hot.
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Cabbage and Dal Parathas is rich in Vitamin C, Vitamin B1, Fiber, Phosphorus.
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 39% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
- 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. 15% of RDA.
- Phosphorus : Phosphorus works closely with calcium to build bones. 14% of RDA.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 129 cal |
| Protein | 5 g |
| Carbohydrates | 21.9 g |
| Fiber | 3.8 g |
| Fat | 2.7 g |
| Cholesterol | 0 mg |
| Sodium | 202.6 mg |
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