Crispy Lentil And Cabbage Wraps Recipe

About this recipe

Crispy Lentil and Cabbage Wraps are a delightful blend of textures and flavors, making them a perfect choice for a protein-packed vegetarian lunch. The wraps feature thin lentil pancakes infused with coconut milk and rice flour, giving them a slightly nutty and creamy taste. Inside, you'll find a vibrant and flavorful filling of spiced cabbage, enhanced with garam masala and turmeric for a warm, aromatic kick. These wraps are not only satisfying but also nutritionally balanced, providing 25g of protein per serving to support your active lifestyle. Preparing them is a rewarding experience, as you layer and fold the wraps into neat pockets of goodness. Serve these wraps warm, garnished with fresh coriander, and enjoy a meal that’s both comforting and energizing. Perfect for gym meal prep or a wholesome midday treat, these wraps are sure to become a favorite in your lunch rotation.

Ingredients

• 1 kg Yellow Moong Dal
• 250 g Cabbage Chinese
• 1 pc (200 g) Dabur Hommade Tomato Puree
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

1. 1. Rinse and soak the lentils in water for 20 minutes, then drain them and set aside.
2. 2. Heat a pan with 1 tablespoon of oil, add cumin seeds, and let them splutter for 30 seconds.
3. 3. Add shredded cabbage to the pan and sauté for 5-7 minutes until lightly softened.
4. 4. Stir in tomato puree, garam masala, turmeric, and salt, then cook for another 3-5 minutes to blend the flavors.
5. 5. In a separate bowl, combine soaked lentils, coconut milk, rice flour, and chopped coriander to form a thick batter.
6. 6. Heat a non-stick pan with the remaining oil, spread a ladle of batter thinly to form a wrap, and cook for 2 minutes per side.
7. 7. Once the wraps are cooked, fill them with the spiced cabbage mixture and fold tightly to seal.
8. 8. Serve the wraps warm, garnished with extra coriander if desired.