1. Cook pigeon peas/ tur dhal in 1 cup of water in a pressure cooker until soft and mushy (usually takes me about 3 whistles) and keep it aside.
2. Place the finely cut cabbage along with turmeric powder and salt in a heavy bottomed water along with sufficient water and let the cabbage cook.
3. In the meanwhile grind together coconut, whole black pepper, cumin seeds, curry leaves and dry red chillies along with a little water to a fine paste.
4. When the cabbage is cooked, add the mashed cooked lentils and the ground coconut paste.
5. Add water to achieve required consistency.
6. Allow this mixture to simmer for a few minutes so that the flavors get blended together.
7. Adjust salt to taste if required.
8. Heat oil and add mustard seeds and split black gram to it.
9. When the mustard seeds splutter and the black gram lentil turns reddish, add a pinch of asafoetida (if using) and pour the oil + mustard seeds + black gram lentil mixture on the kozhambu and mix well.
10. Serve hot with Indian Flat bread/ Roti or phulka or Plain rice with appalams/ papaddums or chips on the side.

Courtesy: http://veginspirations.blogspot.com/