Ingredients is not available.
- Boil mung dhall with enough water to cover till cooked and mushy. Drain and set aside.
- Boil chickpeas in salted water till soft. Drain excess water. Blend spices (A) with a little water added until smooth.
- Heat oil in a casserole and fry ingredients (B) until fragrant. Add ground spices (A) and continue to fry until aromatic.
- Put in mung dhall, chickpeas, carrot, tomato and water. Bring to a boil. Reduce the heat and simmer for 15-20 minutes. Add cabbage and cook for an extra minute. Adjust seasoning to taste.