2 cups finely shredded cabbage
1 cup moong dal (split green gram), washed and drained
1 large onion, finely chopped
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
A pinch of asafetida (Hing)
Curry leaves Salt, to taste
Fresh coconut, grated (optional), for garnish
Fresh cilantro leaves, for garnish
Turn on the Instant Pot and select the “Saute” mode. Add the ghee or vegetable oil. Add the mustard seeds and cumin seeds.
Let them splutter. Stir in the chopped onion and sauté until it becomes soft and translucent. Add the minced garlic and grated ginger.
Cook for another minute until the raw smell disappears.
Add the finely shredded cabbage to the pot and sauté for a few minutes.
Add the washed moong dal, turmeric powder, chili powder, and salt. Mix well.
Pour in enough water to cover the dal and cabbage partially. Cancel the “Saute” mode and close the Instant Pot lid.
Set the valve to the sealing position. Select the “Pressure Cook” mode and set the timer for 5 minutes. Once the cooking is complete, perform a quick pressure release.
Garnish with grated fresh coconut (if using) and fresh cilantro leaves before serving with rice or roti.