High Protein Cabbage Thoran
Elevate your vegetable side dish game with this High Protein Cabbage Thoran, a nutritious twist on the classic South Indian favorite. Packed with finely shredded green cabbage, protein-rich black chickpeas, and fragrant grated coconut, this dish combines bold flavors and wholesome ingredients in one skillet. Tempered in aromatic coconut oil with mustard seeds, curry leaves, dried chilies, and garlic, it offers layers of texture and spice that will tantalize your taste buds. A sprinkle of turmeric and black pepper gives it a vibrant color and gentle warmth, while fresh cilantro provides a refreshing finish. Ready in just 35 minutes, this high-protein stir-fry is perfect as a side for rice or as a main paired with flatbreads, making it a versatile addition to your meal rotation. Healthy, flavorful, and gluten-free, this dish is a celebration of plant-based goodness with a rich regional charm.
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Recipe Information
Ingredients
- 500 g Green cabbage
- 1 cup Cooked black chickpeas
- 0.5 cup Grated coconut
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 0.5 tsp Cumin seeds
- 1 tsp Urad dal
- 2 units Dried red chilies
- 8 leaves Curry leaves
- 2 units Garlic cloves, minced
- 0.5 tsp Turmeric powder
- 0.75 tsp Salt
- 0.25 tsp Black pepper powder
- 2 tbsp Cilantro, chopped
- 0.25 cup Water
Instructions
Finely shred the cabbage after removing the core. Rinse and drain black chickpeas if using canned, or cook them until tender if using dried chickpeas.
Heat the coconut oil in a large pan over medium heat.
Add mustard seeds, let them crackle, then add cumin seeds and urad dal. Fry until the dal turns golden brown.
Add dried red chilies and curry leaves, stir briefly until aromatic.
Reduce the heat to low and add minced garlic. Stir-fry for about 20-30 seconds until the garlic is fragrant.
Add the shredded cabbage to the pan along with turmeric powder, salt, and black pepper powder. Stir well to mix.
Pour in the water, mix, and cover the pan. Allow the cabbage to steam-cook, stirring occasionally until it softens but still has a slight crunch, about 8-10 minutes.
Add the cooked black chickpeas and grated coconut to the pan. Stir well to combine all ingredients, ensuring the mix is evenly distributed.
Cook for an additional 5 minutes on low heat, uncovered, allowing the flavors to meld together.
Once done, turn off the heat and garnish with freshly chopped cilantro.
Serve hot as a side or main dish, accompanied by rice or flatbreads.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 28.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1838 mg | 39% | |
*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.
