Oil - 1 tbsp.
Mustard - 1 tsp
Urad dhal - 1 tsp
Red Chilli - 2
Curry leaves
Onion - 1, diced
Green Chilli - 2, slit
Turmeric - 1 tsp
Sambhar powder - 1 tsp
Cabbage - 3 cup, chopped
Salt
Channa Dhal - 1/2 cup, pressure cooked with 1 cup Water and Salt for 2 whistles
Coconut - 1/4 cup, grated; ground to a fine paste with 1 tsp Fennel seeds
Heat Oil in a large pan. Temper Mustard, Urad dhal, Red Chilli and Curry leaves in hot Oil.
Sauté Onion and Green Chilli until the Onion turns translucent.
Season the mixture with Turmeric and Sambhar powder.
Add in Cabbage along with required Salt. Cook closed for 5 mins.
Once the Cabbage is cooked through add the Channa Dhal along with the ground Coconut paste and cook closed for another 10 min in medium flame.
Serve with hot Rice, Ghee and Papad.