High Protein Cabbage Poriyal

Elevate your everyday side dish game with this High Protein Cabbage Poriyal, a wholesome and flavor-packed South Indian stir-fry that combines tender green cabbage with protein-rich split yellow moong dal. Infused with aromatic mustard seeds, cumin, and curry leaves and complemented by the natural sweetness of grated coconut, this recipe strikes the perfect balance between nutrition and taste. A splash of lime juice adds a tangy brightness, while turmeric lends its signature golden hue. Quick to prepare and loaded with plant-based protein, this vibrant dish pairs wonderfully with steamed rice or Indian bread, making it a versatile and healthy addition to your meal repertoire.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Finely shred the cabbage and set aside.

Step 3

Heat the coconut oil in a large skillet over medium heat. Add the mustard seeds and cumin seeds, and allow them to splutter.

Step 4

Add the urad dal, dried red chilies, and curry leaves. Sauté for about a minute until the dal turns golden brown and aromatic.

Step 5

Add the chopped onion and sauté until the onion turns translucent.

Step 6

Stir in the turmeric powder and mix well.

Step 7

Add the soaked moong dal and cabbage to the skillet. Mix everything together until well combined.

Step 8

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.

Step 9

Once the cabbage is cooked, add the grated coconut and lime juice. Mix well to combine.

Step 10

Garnish the poriyal with freshly chopped coriander leaves and serve hot as a side dish with rice or Indian bread.

Nutrition Facts

Serving size	911.2 grams (911.2g)

Amount per serving	% Daily Value*
Calories	1115

Total Fat 49.30g	63%
Saturated Fat 38.80g	194%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2502mg	109%
Total Carbohydrate 139.20g	51%
Dietary Fiber 44.30g	158%
Total Sugars 34.70g
Protein 42.70g	85%

Vitamin D 0IU	0%
Calcium 465mg	36%
Iron 17mg	96%
Potassium 3162mg	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.

Source of Calories

Fat: 37.9%

Protein: 14.6%

Carbs: 47.5%