Ingredients:

• red or purple Cabbage – 2 cups, shredded
• green Capsicum – ?cup, cut into thin strips
• red Capsicum – ?cup, cut into thin strips
• cooked green gram (moong) dal – ?cup
• Olive or Corn oil – 1 tbsp
• Mustard Seeds – 1 tsp
• dried red chilies – 2, broken into pieces
• fennel (saunf) – 2 tsp
• Cabbage – 2 cups, shredded
• Curry leaves few
• salt to taste

Method:

1. Heat oil in a kadai. Add mustard.
2. When it splutters, add fennel.
3. After few seconds, add chilies.
4. Fry for few seconds. Add curry leaves.
5. Add cabbages, capsicums and salt.
6. Cover and cook on a low flame till vegetables are tender.
7. Add cooked dal, mix well.
8. Cover and leave on low heat for 2-3 minutes