Cabbage Kootu

This is one easy and tasty dish that I like to make. I guess this is the only south indian gravy dish that doesn't use either tomatoes or onions.
It is almost a sin to taste this good without any work on it :)

What goes in (measurements are approximate)
1 cup Chana Dhal
7 tbsp shredded coconut
3 green chillies
1/2 cabbage
1 tbsp cumin seeds
Corrainder leaves to garnish

Cabbage kootu on the stove

How to
Cut cabbage to small pieces.
Boil Chana dhall with atleast 3 cups of water on medium heat to almost 6 whistles.
Make sure the chana dhall is well cooked and mashed coarsely , not like a paste. There should be no gram shapes visible .
Meanwhile, cook the cabbage with little oil, keeping it covered on medium flame for 10-15 mins.
Grind coconut with green chillies and cumin seeds.
Once the cabbage is cooked add the chana dhall and the coconut paste.
Garnish with corriander leaves.

After-thought
Cabbage can be substituted with chow-chow (chayote squash) or any other squash.
This goes well with pulli kuzhambu/chappathis.
Left to me, all I need is a spoon and I will devour it to the last bit.