¼ cup (50 g) chana dal (split Bengal gram)
1 tbsp vegetable oil
½ tsp brown mustard seeds
10 to 12 fresh curry leaves
4 dried red chiles, stemmed and broken
1 inch (2 ½ cm) pieces fresh ginger, chopped
1 medium head cabbage, shredded
¼ tsp ground turmeric
¾ tsp table salt
1 tsp garam masala
2 tbsp grated fresh coconut or (frozen unsweetened coconut)
Put the dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200mL) water and soak for 30 minutes. Drain in a colander. Place a non-stick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan add the mustard seeds. When they begin to sputter, add the curry leaves and chiles, and sauté for 15 seconds. Add the ginger and sauté 15 seconds. Add the cabbage and toss well to coat it with the oil and spices. Add the turmeric and salt, Add the dal and stir well. Cook for 7 to 8 minutes.
Add the garam masala and stir well.
Garnish with the coconut and serve hot.