½teaspoonred chili powder- optional (or cayenne pepper or paprika)
a pinch of asafoetida(hing) - optional
¼cupchopped coriander leavesor cilantro leaves for garnish
salt to taste
Firstly pick, rinse the chana dal. Soak the chana dal in water for 1 hour.
Heat oil in a pan or kadai and splutter the mustard seeds and fry the cumin seeds.
Add the onions and saute them till they become transparent.
Now add the garlic and curry leaves and fry for a minute or two.
Add the cabbage, chana dal and green chilies.
Add the spice powders and salt as required.
Mix everything and cover the pan with a lid. Let the cabbage cook in its own juice. You could add ½ cup of water to the cabbage to avoid the cabbage from being burnt. Or check the tips section above the recipe card.
After 10-15 minutes, when the cabbage is half cooked, add the grated coconut.
Cover and cook for some more 15-20 minutes till the chana dal is cooked.
Garnish with coriander leaves and serve cabbage upkari hot with chapatis, dal and rice. It can also be packed in lunch box.