Ingredients
Cabbage Leaves – 20, tender
Coriander Leaves – few
Cloves – 20
For the Filling:
Moong Dal – 100 gms, soaked for 1 hour
Bengal Gram Dal – 100 gms, soaked for 1 hour
Dry Red Chillies – 12 to 15, adjust as per taste
Asafoetida Powder – little
Salt as per taste
Turmeric Powder as per taste
For Tempering:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Onions – 2, medium, chopped
Preparation
