Cabbage and moong-dal curry

Learn as if you were going to live forever. Live as if you were going to die tomorrow. - Mahatma Gandhi

Todays recipe is a cabbage curry where in we add mongdal. This is usually a dry curry goes well with rice and roti. Usually made with Pachi pulusu as the combination. This is a traditional curry usually my mom cooks.
 The moong dal used in the curry is washed and soaked for sometime. Usually when you start preparing the curry first wash and soak the moong dal and then you start preparing the rest of the items such as cutting of the onions, cabbage, greenchilles....etc
Here are the ingredients used in the preparation of the curry.

Ingredients


Moong dal - 1 cup (Washed & Soaked)
Cabbage    - 1 ( I considered half of the cabbage)
Green chillies - 5 (Depending on your spice, chopped)
Onion - 1 medium( Chopped)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Asafaetodia - pinch
Coriander leaves to garnish
Red chilli powder (optional)
Salt for taste

For Tadka/Seasoning
Cumin seeds - 1 tsp
Dry red chillies - 2

Method
Take a pan. Add oil. Once it is hot, add cumin seeds, red chillies. Once they become brown, add the chopped onions, green chilles to it. Now add hing, turmeric powder. Let it cook for some time with the lid closed.
Now when the onions are slightly brown, add the chopped cabbage to it and mix well. Cook with the lid closed atleast for 5 minutes or until the cabbage is half cooked.
Add moong dal. Mix well. Now add little bit of water so that the moong dal and cabbage cook. Dont add more water if you add more, the curry would become mushy.
Once the dal and the cabbage is cooked that is when the water is about to evaporate totally, at that time add salt and red chilli powder. Since you already add the green chillies, do check the spice of the curry in case you need more spice, you can add red chilli powder otherwise its optional.
Mix well together. Now add the coriander powder and again mix well. Once everything is mixed well and cooked, switch off the stove and garnish with coriander leaves.
Serve it rice with a dollop of ghee.