Cabbage Carrot Fry

1 small Cabbage, shredded, about 6 cups
2 cups grated Carrots
2 tbsp fresh grated Coconut
2 tbsp Chana dal, soaked in water for 30mts
1 tsp Coriander Powder

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1 tbsp peanut Oil
1 sprig of fresh Curry Leaves
Pinch of each - cumin and mustard seeds
1 Onion, finely chopped
Turmeric, salt and chilli flakes - to taste

Heat the oil in a large skillet over medium-high heat. Add curry leaves and toast to gold. Add cumin and mustard seeds and when seeds start to pop, add the onion and chana dal. Saute, stirring often until they are light brown. Stir in cabbage and carrot. Saute until cabbage has slightly wilted. Add coconut, turmeric, salt and chilli flakes. Mix well and cook for another 5 minutes on medium heat. Turn off the heat before the whole thing turns into a mush pile. Sprinkle coriander powder and serve the curry hot.