First heat a large pan with oil and add the mustard seeds. Once it splutters, add the chana and urad dal. Once the dal start to change color add the jeera, curry leaves, green chilli and continue to saute until the dals turns golden brown in color.
Now add the garlic, onion and saute until the onion turns translucent.
Add the cabbage, salt and saute for 1 min. Cook covered in medium flame for about 5 mins until the cabbage is cooked. Increase the flame to high and saute for 1-2 mins until the cabbage is completely dry.
Add the coconut and mix well. Turn off the flame.
Serve hot as a side for rice and gravy.
Notes | FAQ
- Adjust the spiciness (green chilli) as per your taste. - Slightly under cook the cabbage. It would taste good if it still slightly crunchy. - Coconut is optional, however I strongly recommend adding since it gives a wonderful flavor to the poriyal. - You can also use dry red chilli instead of green chilli.