Cabbage in yogurt (cabbage perugu pachadi)

Ingredients

• 2 or 3 cups of grated/chopped Cabbage
• 1 cup of Yogurt/Curd
• 1 small Onion, chopped fine
• ¼ cup of Green Peas, frozen or fresh (If using fresh peas, make sure to soak them for some time)
• 1 medium Tomato, chopped
• 3 or 4 Green Chilies, chopped fine
• A handful of Cilantro Leaves, chopped
• ½ teaspoon Turmeric Powder
• Salt

For Seasoning/Tempering:

• ½ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• ¼ teaspoon Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ teaspoon Black Gram (Minappappu, Urad Dal)
• 1 broken dry red Chili
• 1 teaspoon Oil

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Preparation

• Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds + Bengal Gram + Black Gram + red chili and fry for some time until the dals turn golden brown in color.
• To this, add onion + tomato + green chilies + cabbage + green peas + turmeric and stir well. Pour little water (approx. ¼ cup) into the pan, cover and let all the veggies cook for some time.
• When all the water gets absorbed and cabbage becomes tender and lost its raw smell, remove the cover and add yogurt and mix well.
• Keep the flame on low at this time and leave the pan for some time until the vegetables absorb the yogurt well. Add salt to taste.
  
• Finally add cilantro, stir well and turn off the flame. Transfer the gravy to a serving bowl and enjoy with rice or chapathis.