Cabbage senaga pappu or chana dal coconut curry

Ingredients:

Cabbage ½ of big sized cabbage or ½ kg or 1 pound

Senaga pappu or Chana Dal 1 cup

Dry coconut powder 2 table spoons or 6 teaspoons

Onion 1

Milk 1 teaspoon

Green Chilies 3

Ginger 1 inch piece

Turmeric Powder 2 pinches

Jeera ½ teaspoon

Mustard Seeds 1 teaspoon

Urad dal 1 teaspoon

Curry Leaves 1 string

Red chilies 3

Oil 3 teaspoons or 1 tablespoon

Salt as needed

Preparation:

1. Soak the Chana dal for 2 to 3 hours. Cut cabbage into small pieces. Heat a deep vessel and add water to it add the shredded cabbage and milk. The milk retains the color of cabbage. When it is cooked switch of the stove. Drain the water and keep it aside.

2. Heat a pan and add oil after oil is heated add mustard seeds, urad dal, jeera, curry leaves and red chilies.

3. When the mustard seeds start to splutter add the dry coconut powder and mix well.

4. When the coconut changes color add onion and saute well until the onions turn translucent.

5. Add the chana dal and mix well.

 6. In a mixie or blender make a paste of ginger and green chili and add the curry and mix well.

7. Add the cooked cabbage and mix well. Add salt and turmeric powder and mix well.

8. Cook for 5 minutes and switch off the stove.