In a large pan, add oil and heat at medium. Add mustard seeds when hot and mix for a few seconds. Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.

The chilis and power should start to turn dark. A good indication is that you will start to sneeze :). Use the exhaust.

Add the lentils/daals, turmeric and coriander powder and 2 teaspoons of water. Mix and cook for 30 seconds. Add the potatoes and mix well to coat. Cook for a minute.

Add cabbage and salt and mix well. Cook covered on medium heat for 3-4 minutes. Stir once in between.

Lower the heat to low-medium and cook covered for 15 to 20 minutes or until the potatoes are tender. Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).

For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.

Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.