Chana Dal Curry (Kerala Style) - cooking recipe

Ingredients

1 cup channa dal (washed & soaked for 2 hours)
1 (13 1/2 ounce) can coconut milk
1 teaspoon ginger
1 cup cabbage, shredded
1/2 cup green bell pepper, diced
3 curry leaves
1/2 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon jalapeno, minced
1 large roma tomato, cut into large cubes
3 tablespoons oil
salt
1 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon hing (asafoetida powder)

Preparation

Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
Heat oil in another pan.
Saute cabbage and bell pepper over high heat, about 3 minutes.
Add ginger, jalapeno, hing, dry spices and tomato.
Saute until the oil separates from the ingredients in the pan.
Add 1 c of water and bring to a boil.
Add cooked dal and cook 10 minutes until gravy is thick.
Add the coconut milk and remove from heat.
Add lemon juice.
Serve with flat bread or rice.