Ingredients:

• 1 – cabbage, medium
• 1/2 cup – Channa dal, split
• 1 tbsp – Jaggery crushed
• 1 tsp – Mustard Seeds
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Asafoetida
• 6 to 7 – Curry leaves
• 3 to 4 – green chillies, chopped
• Salt to taste
• 2 tbsp – Oil
• 2 to 3 tbsp – Freshly desiccated Coconut
• 2 tbsp – coriander springs, chopped

Method:

1. Wash and soak the channa dal in 1 cup water for 1 hour.
2. Drain the excess water and keep the dal aside.
3. In a pan, heat oil and add mustard seeds. Let it crackle.
4. Add the turmeric powder, asafoetida, green chillies, curry leaves and the channa dal.
5. Sautee for 2 minutes.
6. Add the chopped cabbage, jaggery, salt and mix well.
7. Cook the cabbage with lid on for 7- 8 minutes or till soft on medium flame. Stir in between.
8. Garnish with coconut and coriander.
9. Serve hot with chapattis or rotis.

Recipe courtesy of sakhi