PREPARATION

1. In a mixing bowl, add 140 grams spilt mung beans and 400 milliliters water.
2. Soak for 20 minutes.
3. In a wok, add soaked mung beans, 800 milliliters water, 1/4 teaspoon turmeric , 1/2 teaspoon salt and stir well.
4. Cover and cook for 8-10 minutes on a low heat.
5. Then, add 140 grams cabbage and mix well.
6. Again cover and cook for 10-12 minutes .
7. Now open the lid and stir once.
8. Remove the pan from heat.
9. Heat 2 teaspoons coconut oil in a pan, add 1 teaspoon coriander seeds, 1 teaspoon cumin, 1 teaspoon spilt bengal gram, and 1 dry red chili.
10. Sauté it for 2-3 minutes.
11. In a pan, add roasted spices, 1 tablespoon green chili, and 100 milliliters coconut milk.
12. Transfer it into blender and blend to a smooth paste. Keep aside.
13. Heat a pan, add blended paste and stir well.
14. Let it cook for a minute.
15. Add cooked dal and mix well.
16. Now add 200 milliliters hot water, 1/2 teaspoon salt and give it a stir.
17. Let it cook on low heat.
18. For tempering, heat 1 1/2 tablespoon coconut oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 1 dry red chili and mix well.
19. Let it cook for a minute.
20. Now, add 1 teaspoon curry leaves and 1/4 teaspoon asafoetida and mix well.
21. Remove the pan from heat.
22. Pour the temper over dal and stir well.
23. Cook for 5 minutes.
24. Garnish it with 1 tablespoon coriander and stir well.
25. Serve hot