Cabbage Koora

3 tablespoons cooking oil

2 dried red chile peppers, broken into pieces

1 tablespoon skinned split black lentils (urad dal)

1 teaspoon split Bengal gram (chana dal)

1 teaspoon mustard seed

1 sprig fresh curry leaves

1 pinch asafoetida powder

4 green chile peppers, minced

1 head cabbage, finely chopped

¼ cup frozen peas

salt to taste

¼ cup grated coconut

Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.