In a small bowl, soak moong dal in water for at least 15~20 and for up 30 minutes. Drain the water and set aside until ready to use.
½ cup Moong dal, rinsed and drained
Heat oil in a medium size sauté pan on medium heat. Add chana & urad dal, mustard & cumin seeds, dry red chilies and once the seeds start to splutter. Add curry leaves, green chilies and crushed garlic cloves. Cook for 1~2 minutes or until aromatic.
1 tablespoon Oil, 1 teaspoon Chana dal, 1 teaspoon Urad dal, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, broken, 8 - 10 Curry leaves, 2 Green chilies, slit vertically, 2 Garlic cloves, crushed
Stir in soaked and drained moong dal, spinach and cabbage. Add turmeric and mix well. Cover and cook on medium flame stirring occasionally until dal is cooked through, about 10~12 minutes.
4 cups Spinach, chopped, 4 cups Cabbage, chopped (about ½ of a medium head), ¼ teaspoon Turmeric, To taste Salt
Season with salt and cook for another minute. Serve with steamed rice or roti.