Cabbage Palya (Dry Sabzi)

No. of servings:  8	Soak Time:  30 mins
Preparation Time:  10 mins	Cook Time:  15 mins

The very method of making this one-pot quick entree is like none other.  Extremely easy to make, yet tastes exotic!  Best with chapaatis, but good with rice or roti too.

Ingredients:

• Cabbage - 1 medium-sized head
• Onion - 2 medium
• Garlic - 8-10 cloves
• Green gram daal - 1.5 cup
• Green chili paste - 1.5 tsp
• Mustard - 1 tsp
• Channa daal - 1.5 tsp
• Urad daal - 1.5 tsp
• Asafoetida - 1 pinch
• Curry leaves - 1 stalk (optional)
• Salt
• Lemon juice and zest - 1 lemon
• Grated coconut - 0.75 cup
• Chopped coriander leaves - 2 fistfuls 

Method:

• Chop the cabbage, onions and garlic
• Wash and drain the green gram daal
• In a little oil, season mustard seeds, channa daal, urad daal, asafoetida and curry leaves ('Saute' mode in IP)
• Add the chopped garlic, onions and green chili paste
• Saute and add the washed green gram daal 
• Saute for a minute and add the cabbage
• Add salt and saute well
• Sprinkle a couple tbsps of water
• Saute, cover and cook
• Check every couple of minutes and sprinkle a tablespoon or two more of water
• Do this until the daal and cabbage cook well (takes about 0.75 cups of water and 10 mins time)
• Turn off heat and add the grated coconut, lemon juice, lemon zest and chopped coriander leaves
• Mix well and serve hot with chapaatis or rice or roti

Tips and Tricks:

• Wash and drain the green gram daal first (before chopping the cabbage), so that it starts softening before cooking itself
• The ingredients can be added one after the other in quick succession without waiting for long, as they all cook perfectly together
• Adding water in small portions is essential or the end result will be a soggy lump
• Zesting the lemons gives a fresh flavor than just the juice
• Never add lemons and continue cooking as it reduces the tartness of the lemon

Pictures: 

Final Outcome: