225g/8oz ( ½ small head) cabbage, cut into 1-cm / ½ inch pieces
2 tablespoons vegetable oil
1 tablespoon chana dal, rinsed and drained
½ teaspoon urad dal, rinsed and drained
½ teaspoon cumin seeds
1 onion, sliced
1 teaspoon ground garlic
1 bunch coriander (cilantro) leaves, chopped
6-8 green chillies, de-seeded and chopped
3 tablespoons grated fresh coconut
Pour in 125 ml/ 4 ½ fl oz ( ½ cup) water into a kadhai or large, heavy-based pan, add a little salt and the cabbage, then cover and simmer over very low heat for 10 minutes, or until tender. Remove from the heat and set aside.
Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the dals and cumin seeds and stir-fry for about 1 minutes, or until they are dark brown. Add the onion and garlic and stir-fry for a about 5 minutes, or until the onion is golden brown, then add the cabbage and cook for a few minutes to reduce any extra water. Add the coriander and chillies and season with salt. Mix well, and then remove from the heat. Sprinkle over the grated coconut and mix.