Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Chana dal or bengal gram - 1/4 cup
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
Asafoetida / Hing - a pinch
Curry leaves - 1 few
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Wash the whole cabbage well. Chop the leaves finely.
Soak chana dal in sufficient water for at least half an hour.
In a pan, heat oil and add mustard seeds. When they start spluttering, add asafetida, chilies, curry leaves and turmeric powder.
Now add chopped cabbage and chana dal and mix well. Cover and cook for 10 minutes.
Once the cabbage is cooked, add salt. Remove cover, mix well and cook over high heat for a couple of minutes more. Garnish with cilantro and serve.