2 1/2 tbsp gram/australian dhal (soaked for 2 hrs or overnight)
1/2 a green chilli-sliced thinly
2 nips garlic-chopped
1 tsp cumin seeds
1/4 tsp turmeric powder
2 sprigs curry leaves
1 tbsp grated coconut- white part (optional)
salt to taste
Cut cabbage into small pieces. The thinner the better. Wash, drain and keep aside.
Boil water and 3/4 cook the dhal. keep aside.
Heat 2 tbsp oil and saute onions and garlic until fragrant. Throw in 1 sprig curry leaves. Then add in cabbage, green chilli and stir to mix. Add salt and stir fry the cabbage further. Cook the cabbage in low flame with the dhal. In between add in turmeric powder, cumin seeds and cook until cabbage soften. Sprinkle water if needed to cook the cabbage in low flame. Close lid and stir when necessary. You can add coconut at this stage and cook further 1 min and close fire.Once done, throw in the curry leaf and dish out. Serve as a side dish with rice.