Cabbage 1 small head – sliced thinly
Mung dal(lentils) 1 cup soaked for 20 minutes
Salt to taste
Green chilies 3 sliced
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Oil few spoons.
Cook lentils along with salt till tender…not mushy, hope you got me!
In a wide wok, heat oil. Add the tempering spices. Followed by chilies, salt and cabbage. Stir-fry briefly…then add the lentils to it, continue frying over high heat.
Serve warm as a side dish for South Indian meal.