Soak channa dal ,Toor dal , curry leaves and dry red chillies for about an hour or even overnight.
After 40 minutes drain the water completely . Coarsely grind all the soaked and drained ingredients along with 1/4 tsp asafoetida. Keep this mixture aside
Heat 1 tsp oil in a heavy bottom pan.
Add mustard seeds and Cumin seeds . Once it splutters add asafoetida and chopped cabbage .
Saute for 7-8 minutes on medium flame . Add salt and mix well.
Cook for 3 -4 minutes and turn off the heat.
In the same pan add the balance oil. Add the dal mixture and salt .
Remember we have added sale to the cabbage as well.
Slowly roast untill the lentils are crisp and crunchy.
It will take some time so patience is the key.
Keep stirring in between and ensure it does not burn .
Once the lentils are nice and crisp add the cooked cabbage . Add salt if needed .Garnish with finely chopped coriander and serve.
Enjoy............................