We had this for dinner last night, with khichdi.
This dish is so easy to make but it has simple, delicious flavors.
My recipe for this dish is an adaptation of the classical version, since I make it from the faint memory I have from a long-ago time in Nagpur, when I saw a Tamilian friend’s wife cook it.
3/4 of a small cabbage, shredded very fine
3- 4 tablespoons of yellow split peas(chana daal), soaked in cold water for 3-4 hours then drained completely
6-7 curry leaves
1 large dry red chilli, split in half
1/2 a teaspoon of mustard seeds
2-4 tablespoons of sunflower oil
salt to taste
1/3 spoon of turmeric powder (less is more, in this case)
1/2 a teaspoon of coriander powder
2 tablespoons of fresh, grated coconut (optional)