Wash and chop 500 grams of cabbage into small pieces. Rinse 100 grams of moong dal (split yellow lentils) and soak it in water for 15 minutes.
In a pressure cooker, add the chopped cabbage, soaked moong dal, 1/4 teaspoon of turmeric powder, and 500 ml of water. Cook for 3-4 whistles on medium flame. Once the pressure releases, open the cooker and set it aside.
In a pan, dry roast 1/4 cup of grated coconut, 1 teaspoon of cumin seeds, and 2-3 dried red chilies until they turn golden brown. Let it cool and then grind it into a smooth paste using a mixer grinder.
In a kadai, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of urad dal (split black gram) and 1/2 teaspoon of chana dal (split Bengal gram). Fry until they turn golden brown.
Add 1 sprig of curry leaves and 2-3 finely chopped green chilies to the kadai. Sauté for a minute.
Add the cooked cabbage and moong dal mixture to the kadai. Mix well.
Add the ground coconut paste to the kadai and mix well. Cook for 5-7 minutes on low flame until the flavors blend well. Adjust salt as per taste.
Garnish with chopped coriander leaves and serve hot with rice or roti.