Cabbage 1 pound or ½ kg
Pesalu or sprouted green gram dal 1 cup
Urad dal or Menapa pappu 1 teaspoon
Chana dal or Senaga pappu 1 teaspoon
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Milk 1 teaspoon
Onion 1 (optional)
Red Chillies 2
Green chillies 3
Ginger 2 inch piece
Hing or inguava 1 pinch
Curry leaves 1 bunch
Tumeric powder 1 pinch
Oil 1 table spoon or 3 teaspoon
Salt as needed
1. Cut the cabbage into small size pieces. Cut onions into small pieces. Heat a skillet or deep vessel with 2 cups water and cabbage pieces and pesalu or sprouted green gram dal, tumeric powder and milk. The milk will retain the white color of cabbage.
2. When the cabbage and pesalu or green moong dal is fully cooked switch off the stove. Strain the water completely.
3. Heat a skillet or deep tawa add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, red chillies cut into 3 or 4 pieces and hing. (Add onions and fry them until they become soft and translucent). Add cooked cabbage and pesalu or sprouted green gram dal and mix well cover a lid and keep in medium flame . Mix well in between.
4. In a mixie or blender make a soft paste of ginger and green chillies and mix well. When the curry is fully cooked add salt and mix well and switch off the stove.