Cabbage Sambar with raw masala

This cabbage sambar uses a non-roasted raw masala. The flavor is rather unique and compliments the cabbage very well.

To be cooked:
Shredded cabbage - 5 cups (we used a little more than half of a large cabbage)
Toor Dal - 2/3 cup

To be ground:
Red Chilli - 8
Dhania / Coriander seeds - 1/4 cup
Jeera / Cumin seeds - 1 tbsp
Toor Dal - 1 tbsp

For the sambar:
Cooked cabbage and dal
Ground masala
Tamarind pulp - 1 tbsp
Jaggery / Brown sugar - 1 tbsp + 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Hing - a pinch
Tomato - 1 medium

For the seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Hing - a pinch

1. Cook the cabbage till crisp - we used a pressure cooker
2. Cook the daal till done
3. Heat up a pot and add cut tomato. To that, add 4 cups of water, the tamarind pulp, sugar, turmeric powder and salt - bring this to a boil.
4. Add the cooked dal and cabbage and stir for a few minutes.
5. Add the ground masala, add water if needed to achieve the right consistency and bring it to a boil.
6. Taste the sambar and adjust salt, sugar, tamarind as needed to suit your taste. Remove sambar from heat.
7. In a small pan, prepare for the seasoning. Once the pan is hot, add oil.
8. Add mustard seeds to the oil when oil is hot and once mustard seeds sputter, add curry leaves and hing.
9. Now add the seasoning to the sambar and it is ready to serve.

This sambar can be served with white or brown rice. The sambar freezes well.