5 cups of cabbage – chopped fine
1 tablespoon of chana dal – soaked in warm water for 5 minutes.
1/2 teaspoon of black mustard seeds
few curry leaves
1/2 cup of sliced onions
1/4 teaspoon of turmeric powder
2 red dry chillies,
sliced 1/4 cup of grated coconut
1/2 teaspoon of cumin powder
3 teaspoon oil
First Chop the cabbage and keep it a aside.
Heat the oil in a pan and add the mustard seeds. When they pop, add the soaked chana dal and onions and fry 3 more minutes.
Add the curry leaves, red chillies and turmeric, saute for another minute.
Add the chopped cabbage along with the cumin powder, curry leaves, and some salt. Add about 3 tablespoon water and cook covered for 6-8 minutes until the cabbage is cooked stir well.
You can also stir once in between when it’s cooking in the closed pan, just to ensure even cooking. Keep flame low. If the poriyal is too moist at this stage, just let it cook down in the open pot while being stirred.
Finally add the grated coconut on top and more salt if needed. Mix well and remove from flame.
Serve warm with rice and any curry.