Place mung dahl in 2 cups boiling water, add green chilies, turmeric and salt. Cover and simmer for about 10 minutes.

Add cabbage, adding additional water and salt as needed. Cook until tender.

Heat oil in skillet and add cumin seeds, mustard seeds, red chilies, curry leaves and garlic and sauté lightly. Add cilantro.

Add cooked mung dahl mixture, adding a little water as necessary. Cook until heated and well mixed.

* Serve with rice or roti.