Power Packed Salad

Vaibhavi DoshiDiet & Nutrition, Recipes

Enjoy this tangy, yummy, full with proteins, iron, calcium, folic acid, and fiber rich wholesome salad, perfect mid morning or late evening snack during pregnancy


  • 2 cups chopped cabbage
  • 1/2 cup yellow moong dal
  • 1 cup grated Paneer
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 2 to 3 curry leaves
  • 1/4 tsp asafoetida
  • 3/4 tsp finely chopped green chillies
  • Salt to taste
  • 3 tbsp chopped coriander leaves
  • 1 tsp lemon juice


  1. Wash and soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain and keep aside.
  2. Heat the oil in a broad non-stick pan and add the mustard seeds.
  3. When the seeds crackle, add the curry leaves, asafoetida and green chillies and sauté on a medium flame for 30 seconds.
  4. Add the yellow moong dal and sauté on a medium flame for 1 minute.
  5. Add the salt and 2 tbsp of water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the cabbage, Paneer mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Remove from the flame, transfer the mixture into a deep bowl and cool it slightly.
  8. Add the coriander and lemon juice and mix well. Serve immediately.

Preparation Time: 30 Minutes | Cook Time: 10 Minutes | Total Time: 40 Minutes

Power Packed Salad was last modified: February 9th, 2017 by Vaibhavi Doshi