Ingredients:

• 1 medium head of cabbage, finely shredded
• 1 cup – split yellow peas (tuvar dal)
• 1 sprig Curry leaves (optional)
• 2 tbsp – chopped Coriander leaves
• 2 tbsp – shredded Coconut or 1/4 cup Coconut Milk
• 1 tbsp – Mustard Seeds
• For masala:
• 1 tbsp – Coriander seeds
• 1 tbsp – black gram dal (urad dal)
• 1 tbsp – Channa dal (Bengal gram dal)
• 2-3 Red Chillies
• 1 tbsp – Black Peppercorns

Method:

1. Pressure-cook the split yellow peas and cabbage with about 4 cups of water, a little salt and turmeric until soft. (You can cook it in a saucepan, but it would take much longer).
2. Fry the masala ingredients in a tsp of canola or other vegetable oil. When the dals turn golden, remove to a blender and grind into a smooth paste along with the coconut or coconut milk.
3. Add the masala ingredients to the cooked split peas.
4. Add the curry leaves, if you are using them, and let it all simmer together about 10 minutes, until the flavours have blended together.
5. In a small vessel, heat about 1 tbsp of oil. Add 2 tsp mustard seeds.
6. Let them splutter and then add them to the split peas.
7. Garnish with chopped coriander.
8. Serve hot with rice and papad.
9. Recipe Courtesy: Holy Cow Vegan