Kobichi Bhaji with chana dal

This is one of my most favourite bhaji (read as bhaaji).  This is one such vegetable available all over the world and at a cheap rate.  It is very versatile also.  It goes well with carrots, peas, onion, tomato, potato, chana dal as well as Moong dal.  Very healthy and I think it is very easily available everywhere.  This is a typical maharashtrian recipe of cabbage.  Almost prepared like a stir-fry.  Chana dal/bengal gram dal in this bhaji gives somewhat nutty taste to this stir-fry.

Ingredients:
4 cups Cabbage chopped finely
1/4 cup Chana dal/Bengal gram dal soaked in water for 1 hour
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder (haldi)
1/4 tsp Asafoetida (Hing)
5-6 Curry leaves
3-4 Green chilies slitted
Salt to taste
2 tbsp Oil
2-3 tbsp Fresh/frozen desiccated coconut to garnish (Optional)
2 tbsp Coriander leaves chopped to garnish

Method:
Wash and chop the cabbage.
Wash and soak the chana dal in water for 1 hour.
After 1 hour drain the excess water and keep the dal aside.

In a pan heat oil and add mustard sand cumin seeds.
Let it crackle. Add the turmeric powder, asafoetida, green chilies, curry leaves and the chana dal.
Saute for 2 minutes.  Add a little bit salt and cover.
Let the dal cook half way.
Now add the chopped cabbage and mix well.  Adjust salt.
Cook the cabbage with lid on for 7- 8 minutes or till soft on medium flame.
Stir in between.  If you feel that the cabbage is sticking to the bottom, then sprinkle some water.
Garnish with coconut and coriander. Serve hot with chapattis or phulkas.