Cabbage with Chana Dal

Soak chana dal in hot water for 30 minutes (optional but this will reduce cooking time). Add the chana dal to a pot full of water and boil (removing the foam) until it is al dente.

Add the chopped cabbage and boil for 3-4 minutes. Drain everything (collect the water if you want cabbage stock) and let it sit in the colander for a few minutes. Once it is cool enough to touch, press on the mixture to remove as much water as possible (this is very important!). Turn the mixture a few times, squeezing and removing as much water as possible.

Heat oil and add the mustard and cumin seeds. Once the mustard starts to sputter, add the green chilies. Let it cook for a minute. Then add the turmeric and the cabbage-dal mixture. Mix well and sauté for 5-6 minutes or until it starts to dry out just a little. Then add the cilantro, mix well and remove from heat. Do not dry out the curry.

Add salt when it is just warm or before serving.