PREPARATION

1. Take a bowl and place a stainer on it.

2. Add 240 grams split bengal gram, 500 milliliters water and wash it well.

3. Transfer this into a bowl, add 900 milliliters water and soak for 2 hours.

4. Heat 1 litre water in a skillet, add the soaked dal and mix it well.

5. Add 1/2 teaspoon salt and mix it well.

6. Boil for about 7 - 8 minutes on medium heat.

7. Remove it from heat and keep aside.

8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 7 - 8 curry leaves, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes on medium heat.

9. Add 1/2 teaspoon turmeric and stir well.

10. Then, add 400 grams cabbage and mix it well.

11. Cover it with lid and cook for about 7 - 8 minutes on medium heat.

12. Open the lid and give it a nice stir.

13. Now, add the boiled dal and mix it well.

14. Add 1 teaspoon salt, 1 teaspoon paprika and mix it well.

15. Again cover it with lid and cook for about 10 - 12 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Add 20 grams coconut and mix it well.

18. Add 1 tablespoon coriander and mix it again.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.