Cabbage pesarapappu (Cabbage and Moong dal curry)

Ingredients :
4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu  (cook till the dal is soft and not mushy)
1 onion, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
1/2 tsp red chillie powder (if needed)
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis
2 cloves garlic, crushed
few fresh curry leaves

Preparation :

1. Boil cabbage with pinch of turmeric and salt to taste till three fourth cooked drain and keep aside.   Also cook moong dal till the dal is soft and not mushy keep aside
2. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillies and curry leaves and saute for a few seconds.
3. Add the chopped onions, green chillis, salt and turmeric pwd and saute till the onions turn transparent. Then add the cooked moong dal and cabbage and combine well.
4. Add chilli powder if needed and stir fry for few more minutes. Serve with rice or roti.