Ingredients 

• One of Cabbage or Pumpkin - 1/4 kg
• Sour Buttermilk - 250 ml
• Moong Dal - 3 tablespoons
• Mustard Seeds - 1/2 teaspoon
• Urad Dal - 1/2 teaspoon 
• Bengal Gram Dal - 1/4 teaspoon
• Curry Leaves - 8 leaves
• Oil - 2 teaspoons
• Tumeric Powder - 1/4 teaspoon
• Salt to taste

For grinding

• Dried Red Chillies - 3
• Coriander Seeds - 1 1/4 teaspoons
• Asafoetida - 1/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Grated Coconut - 2 tablespoons

• Pressure cook the Moong dal 
• Mix the vegetable & the cooked dal & heat till the vegetable is cooked, the dal mashed. Add salt & tumeric powder. 
• Fry red chillies, Coriander seeds and Asafoetida in 1/2 teaspoon oil 
• Add grinded coconut, jeera to make it to a smooth paste. 
• Add to the veg-dal mixture along with the buttermilk. 
• Boil for 2 minutes & switch off heat. 
• Heat the remaining oil, add mustard seeds.When they start sputtering, add urad, bengal gram dal and curry leaves.Fry till the dals turn golden.