1. In 1/2 tsp of oil, saute the lentils , chillies until lightly golden, add the mustard seeds and once they start popping add the onions.
2. Add the cabbage along with little salt, asafoetida and turmeric
3. Saute for 2 minutes, sprinkle slightly with water (I dont like my cabbage too mushy!), close the lid and cook until the cabbage is slightly soft.
4. Add the coconut and curry leaves.
5. Cook for another 2 minutes in open flame and serve warm.

Courtesy: http://chefinyou.com/