Ingredients:

• Pasiparuppu (Moong Dhal/broken green-gram dhal)-1 cup-wash in water and drain
• Cabbage/Chowchow/Snake-gourd – 250g-finely chopped
• Green chilli 5 no/ more or less according to taste -1″ long & longitudinally split
• Big Onion 1 no – cut into small pieces
• Tomato – 1 no – cut into small pieces
• Cumin (Jeera) seeds – 1 tsp
• mustard seeds 1 tsp
• oil – 3 tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste
• Coconut – grated 1 cup

Method:

1. Heat 5 cups of water in a pan till it starts boiling
2. Add the moong dhal and cook in open pan for 5 min
3. Add onion, tomato, green chilli and cook for 10 min
4. Add cabbage, turmeric powder, salt and cook for 5 min with the pan covered with a lid
5. Heat oil in a small kadai add mustard seeds, while it splutters add cumin seeds and as it splutters add curry leaves
6. Add the above to the Cabbage gravy and cook till done
7. Remove from heat, add chopped coriander leaves and grated coconut. Goes well with rice, chappathi, or dosa

• Tips: While cooking the gravy add boiling water at any stage for desired consistency