Directions

• Finely cut and wash cabbage and keep aside.
• Boil 3 cups of water in a pan.
• Once the water boils, add the cut cabbage and cook with a lid for 4-6 minutes.
• Check to see that the cabbage is cooked and soft and drain the extra water with a colander.
• Take a clean pan and heat and once hot, add the oil.
• When the oil is hot, add the mustard seeds and allow them to crackle.
• Next add the chana dal, red chilies, curry leaves & asafetida, and roast till the dal is golden brown.
• Add the cooked cabbage, mix well and saute for 2-4 minutes. Add salt.
• Just before switching off the flame, add the grated coconut and give the curry a good mix.
• The curry is ready and can be eaten with rice or chapatis.