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
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.