Cabbage Waran

Chopped Cabbage (qty. as needed)
3/4 or 1 cup mung dal
1/2tsp turmeric powder
1 tsp mustard seeds
1tsp urad dal
2 red chiilies
dash of asafoetida
2 green chillies
sprig of pinched curry leaves
water to boil mung dal
salt as needed
Dessicated coconut for garnish
coriander leaves for garnish
1 tsp oil

• Wash mung dal and keep for boiling with 1 1/2 cups water ( a little above the mung dal) and turmeric
• Heat oil, add mustard seeds, udad dal and red chillies, broken in two and asafoetida
• When seeds splutter and urad dal turns golden, add the green chillies, curry leaves and cabbage
• Add salt and cook till half done. In the meanwhile, the mung dal will also be half done.
• Add mung dal to cabbage mixture , add some water, cover and cook till done
• garnish with dessicated coconut and coriander leaves

Have with cooked rice and yoghurt and or with chapathis.
This can also be cooked dry till all water has gone. Can also add any bhaji powder or sambar powder for additional spice.