1. Cook the chopped cabbage and Bengal gram dal separately and keep aside.
2. Grind coriander leaves, green chillies and ginger together into a fine paste without adding water.
3. Now take a spoon of oil in a pan and season with mustard and curry leaves.
4. Then add diced onion and finely chopped garlic and fry till onion turns golden brown.
5. Add the cooked cabbage, Bengal gram dal and saute it for a few more minutes.
6. Finally, add the ground coriander paste and mix well.
7. Serve with ghee rice or curd rice.

Recipe courtesy: 4th sense cooking