Stir-fried spiced cabbage

Cabbage is a vegetable that everyone loves to hate. It's ordinary and most people choose the purple cabbage to add in their gyros or tortillas. No one ever wants to eat it otherwise because its bland. Is it really bland? No. I admit, it's not remarkable BUT it is a versatile vegetable and you can do plenty with it. I can name and make at least 5 dishes using cabbage that taste sensational.
Let's start with one today. This is a stir-fried dish my late aunt would make whenever I visited her. It's still my favourite way to make and eat a cabbage because not only is this dish vegan and saatvic (easy on the stomach, good for the system), it's also very tasty yet extremely simple to make. It goes well as a side with either a non-vegetarian dish or a vegetarian dish like daal (recipe links given below).

Here's what you need -

300 gms finely sliced white cabbage washed and drained
2 green chilies finely chopped
1 tablespoon Chana daal (split chickpeas) pre-soaked in water for 20 minutes before use to soften it.
5-6 curry leaves (dried are fine if you can't find fresh ones)
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
Salt to taste
3 tablespoons chopped fresh coriander leaves
1 tablespoon desiccated/ fresh  grated coconut
1 teaspoon oil.
1/2  teaspoon turmeric powder

Method

Put a deep bottom pan on low heat.

In a big deep pan, add the oil. Allow it to heat up.

Next, add the mustard seeds, asafoetida, curry leaves, green chilies and chana daal.

Next add the shredded cabbage leaves.

Add the turmeric powder

Cover the pan and allow to steam for 16 minutes.

After 16 minutes, take off the cover and stir.

Add the salt and mix.

Follow this up with coconut and coriander leaves.

Cover and allow to steam for 15 minutes.

Take off heat, mix well and serve.
This dish goes well with this gamba preparation or this radish daal  or this super-nutritious spinach-dill daal  if you want to go all-vegetarian.

Enjoy.