High Protein Cabbage Poriyal
Elevate your meal prep with this High Protein Cabbage Poriyal, a vibrant South Indian stir-fry that’s as nutritious as it is delicious. Packed with finely shredded green cabbage and soaked yellow moong dal, this dish effortlessly combines plant-based protein with vitamin-rich veggies. Aromatic spices like mustard seeds, cumin, and curry leaves infuse the dish with bold flavors, while grated coconut and a splash of lime juice create a delicate balance of freshness and zest. Perfectly cooked in nutrient-dense coconut oil and garnished with fresh coriander, this wholesome poriyal makes an ideal pairing with steamed rice or Indian flatbread for a hearty, guilt-free meal. Ready in under 35 minutes, it’s your go-to healthy side dish for quick and flavorful dining.
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Recipe Information
Ingredients
- 500 grams green cabbage
- 100 grams split yellow moong dal (split mung beans)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal (black gram split)
- 2 dried red chilies
- 10 leaves curry leaves
- 1 medium, finely chopped onion
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 50 grams grated coconut
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh coriander
Instructions
Rinse the split yellow moong dal thoroughly under running water until the water runs clear. Soak it in enough water for about 15 minutes, then drain and set aside.
Finely shred the cabbage and set aside.
Heat the coconut oil in a large skillet over medium heat. Add the mustard seeds and cumin seeds, and allow them to splutter.
Add the urad dal, dried red chilies, and curry leaves. Sauté for about a minute until the dal turns golden brown and aromatic.
Add the chopped onion and sauté until the onion turns translucent.
Stir in the turmeric powder and mix well.
Add the soaked moong dal and cabbage to the skillet. Mix everything together until well combined.
Season with salt, then cover and cook the mixture on medium heat for about 10 minutes, stirring occasionally, until the cabbage and lentils are tender.
Once the cabbage is cooked, add the grated coconut and lime juice. Mix well to combine.
Garnish the poriyal with freshly chopped coriander leaves and serve hot as a side dish with rice or Indian bread.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 34.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
