To make the lentil crumble
Soak the dals together along with red chillies for atleast an hour.
PS – If you notice in the pic, I have not added red chillies as I have made a basic crumble which I would be adding to 2-3 different vegetables wherein I would have the option of using either green or red chillies.
Discard the water & Grind them coarsely in a mixer grinder.
Grease an idli stand with few drops of oil.
Place the coarsely ground mixture in the idli moulds & steam them for atleast 10 – 15 mins.
Cool the steamed lentil idlis (yes, they will look like that) completely & pulse them in the mixer grinder for a quick second to get a coarse, soft crumble.
Method to make the Cabbage paruppu usili
Heat a kadhai or a thick bottom vessel. Add oil, once it heats, add the mustard seeds, red chillies & curry leaves.
Once the mustard seeds crackle, add turmeric powder & then add the cabbage & stir it well.
Add some water, close the vessel with a lid & cook the cabbage till its almost done.
Add salt & stir well.
Add enough quantity of the lentil crumble. I would ideally add ½ cup of crumble to ½ a cabbage. You can add more or less according to your taste.
Stir once, let it cook a bit on low heat for 5 mins. Switch off the flame & serve it hot with Rasam / Sambar & Rice.
