Cabbage curry

1. Heat 1 tbsp oil. Add 1 tbsp corriander seeds, 3 kashmiri chillies, 1/2 tsp cummin seeds, 1/2 tsp pepper corn, 1 tsp toor dal. Saute on low flame for 1 min. Add 5 tbsp grated coconut and fry for 30 seconds. Grind to a paste and keep aside.
2. In pressure cook, add 1 tbsp oil, 3 crushed garlic, 1/2 tsp hing, 1 chopped onion, curry leaves. Saute for 30 seconds, add 2 tomatoes and saute till tomatoes are mushy. Add 200 grams chopped cabbage, 1/2 cup soaked channa dal, 1/2 tsp salt, 1/4 tsp tumeric powder. Mix well.
3. Add ground paste, 1/4 tsp garam masala and mix well. Add 300 ml water, corriander leaves. Pressure cook on medium flame for 3 whistles.