INGREDIENTS:

1 small cabbage
8 tablespoon Toordal
3 pieces coconut
10 black pepper
3 long red chillies
2 teaspoon corriander seeds
1/2 teaspoon cummin seeds
a bit of tamrind
a pinch of vegan mustard
a few curry leaves

DIRECTIONS:

Chop cabbage. Wash toordal and put it in a vessel. Put chopped cabbage on top of it and put it in the cooker and boil as you would normally cook the dal. In another pan take about 1 tsp of oil and roast the corriander seeds pepper and coconut and the red chillies. Put them in a blender and grind with water and salt. Soak the tamrind before hand and squeeze out the juice. Add the ground paste and tamrind juice to the cabbage and dal mixture and let it boil some more. In the other pan add 1/2 tsp of oil and roast the mustard and curry leaves and add to the cabbage curry. Eat with rice. Eating it with pappads or chips makes it taste even better.

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