This is a spicy & creamy gravy that goes well with puri & roti.
Cook 1/4 cups of chana dal in your pressure cooker adding 3/4 cups of water & 1/4 tsp of salt. Simmer for 15 minutes after the first whistle. Open the cooker when the pressures completely subside. The dal should be cooked soft but should not turn mushy.
Heat 1 tbsp of coconut oil & splutter 1/2 tsp of mustard seeds. Add 1/2 cup of onion chopped long & thin, 5 big garlic cloves julienned, 1 tsp of julienned ginger, 1 greenchilly(chopped) & 2 sprig of curry leaves.
When the onion turns slightly brown add 1 tbsp of coriander powder, 1/2 tsp of red chilly powder, 1/2 tsp of turmeric powder, 1/4 tsp of pepper powder & 1/4 tsp of garam masala powder. Stir fry for 2 minutes on low heat. Now add 2 cups of thin coconut milk/ randaampaalu ( / use 4 bit heaped tbsps of coconut milk powder + 2 cups of lukewarm water). Bring to a boil. Add 11/4 cup of cubed potatoes, 1 tbsp of vinegar & 1 tsp of salt (approx.). Cover cook on low heat for 15 minutes. Add 2 cups of cabbage ( chopped long & thin); mix well & cover cook for 10 minutes more. Add the cooked chana dal with it’s water.
Finally add 1/2 cup of thick coconut milk (/ use 1.5 bit heaped tbsp of coconut milk powder+ 1/2 cup of lukewarm water); bring to a slow boil & remove from heat.
This gravy tastes great with rotis; it doesn’t taste much good with rice.
Source:- Lalithapachakam by Mrs.K.M.Mathew