Cabbage and Black Eyed Pea Curry

(From Banu's Cookbook)

Ingredients:
1 Cup of Dry Black Eyed Pea
1/2 or 3/4 head of Cabbage
1 Small Onion
4 Cloves of Garlic
1 inch of Ginger
3-4 Green Chillies
1/4 Cup of Finely Chopped Cilantro For Garnishing
1/4 tsp of Turmeric Powder
Salt to Taste
1 Tsp of Lemon Juice

For Seasoning:
Oil for Cooking
Mustard Seeds
Cumin Seeds
Urad Daal
Curry Leaves

Method:
1. Wash and clean the black eyed pea and then you can either cook it in pressure cooker for 3 whistles or you can cook it on stove top until it is cooked.
2. Chop the onion finely along with Garlic, Ginger and Green Chilies.
3. In a separate pan, heat the oil, add all the seasoning ingredients. Once the mustard seeds splutter, add the Finely Chopped Onion Mix. Saute this well until the onion is cooked and turns brownish.
4. Now add the chopped Cabbage and turmeric powder and let it cook well. Do not add any water, you can reduce the heat and let it cook with a lid on. If you want crunchier Cabbage, do not cover the pan.
5. Once the Cabbage is almost done, add the cooked black eyed pea and salt. Mix it well and cook for 5 more minutes on low flame.
6. You can then turn off the flame and garnish the curry with chopped coriander leaves and lemon juice.
7. Serve it hot with either Chapathi or Rice.

Notes:
1. You can use Canned or Frozen Black eyed pea as well, but they need to be cooked a bit as well. The cook time might be less than dry.
2. You can increase or decrease the garlic and green chilies per your taste.
3. You can put the onion, garlic, ginger and green chilies in a food processor and chop the very fine as well.