This Indian dish can be made with beans, chayote squash, carrots, cabbage, peas or a mix of any of the above. I used cabbage in the recipe, as that's how DH likes it best. Make sure there is no sweetener in your coconut, or it will taste awful.
Add salt when half-cooked. You will need more than you think you will.
When vegetables are soft, add the cooked dal and asafoetida.
Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
Add the curry leaves and remove from heat.
In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.