Cabbage Erisseri/Koottu

Ingredients:
Cabbage - half of a medium sized cabbage (Shredded)
Fresh green peas - 1 cup
Onion - 1 big (sliced lengthwise)
Tomato - 1 (diced)
Green chillies - 2-4 (slit lengthwise)
Garlic - 6 cloves (crushed and chopped)
Ginger - 1/2 inch piece (finely chopped)
Curry leaves - 2 sprigs
Channa dhal - 2 cups (soaked for 2 hrs)
Coriander leaves - a handful
Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Dry red chilies - 2
Oil - 2 tbsp
Sugar - 1/4 tsp
Salt to taste

Method of Preparation:
1. Pressure cook the soaked channa dhal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dhal with a ladle. Keep aside.
2. Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.
3. Now add the tomatoes and cook covered till the tomatoes blend with the mixture.
4. Now add the chopped cabbage, green peas, cooked dhal, chili powder, coriander powder, turmeric, salt, sugar and pressure cook for two whistles with enough water.
:- Make sure not to add too much water because the erisseri should be of a gravy consistency.
5. Grind the coconut with the cumin seeds and keep aside.
6. Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for 5 minutes.
7. Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.
8. Garnish with chopped coriander leaves and serve hot with rice.

Variation:- You can make the same recipe without much water and use as a side dish.

Variation:- Use green gram instead of channa dhal.

Happy cooking :)