Black Pepper Kootu - cooking recipe

Ingredients

2 cups cabbage, finely chopped
salt
1/4 cup dal, cooked (moong or toor)
1/4 teaspoon asafoetida powder
1 1/4 teaspoons Urad Dal
2 dried red chilies
1/4 teaspoon black pepper
1/2 teaspoon cumin seed
1/4 cup coconut, grated (unsweetened)
5 -10 curry leaves
1 teaspoon vegetable oil
1/4 teaspoon mustard seeds

Preparation

Cook the vegetables in water.
Add salt when half-cooked. You will need more than you think you will.
When vegetables are soft, add the cooked dal and asafoetida.
Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
Add the curry leaves and remove from heat.
In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
Add this to the vegetables and serve.