1/4CupBengal Gram, Senaga Pappu, or Kadalai Paruppu
1/3CupGrated Coconut
3/4tspMustard Seeds
1tspUdad Dal
3Green Chillies
1tbspOil
A Few Curry Leaves
Salt to Taste
Instructions
The Preparations
Soak the Senaga Pappu or Bengal Gram in 1 cup water for 1 hour.
Chop the cabbage into 1/4" pieces.
Slit the green chillies vertically.
Method to Make the Cabbage Senaga Pappu Kura or Muttaikose Kadalai Paruppu Thoran or Poriyal
Boil together the cabbage and soaked Senaga Pappu with 1/2 tsp salt in about 2 lites of water till the cabbage turns transparent and the dal is cooked. The Senaga Pappu should just break when pressed between the index finger and the thumb.
Using a colander, drain all the water completely. I ormally let the boiled cabbage rest in the colander for 10 to 15 minutes to ensure all water is drained.
In a kadhai or wok, heat the oil.
Add the mustard seeds and wait till they splutter.