Cabbage Poriyal

Heat oil in a pan & temper with mustard seed and dry red chilies. After it stops spluttering, add chana dal, urad dal, green chilies, asafoetida and curry leaves. Saute for a few seconds.

Add the cabbage, roasted peanuts (opt), salt and 1/4 cup water.

Cover and cook on a low flame till done. Stir at intervals.

Switch off the flame. Add the coconut and coriander leaves (opt).

Serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.