Rinse and soak dal in water for about an hour. Drain it and set aside.

Shred cabbage and add to a bowl of salted warm water. Drain the water and rinse well again twice. Drain to a colander and set aside. Make sure there is no water left in the cabbage before cooking.

Heat oil in a heavy bottom pan. Add mustard and cumin. When they splutter, add curry leaves, green chili and ginger. Fry them till a nice aroma comes out.

Drain water from the dal and add it here. Cover and cook on a low heat until dal becomes tender & soft but not mushy. This takes around 3 to 4 mins. Do not pour lots of water. If needed sprinkle 1 to 2 tbsps water while cooking.

Increase the flame to medium high, add cabbage and turmeric. Toss and fry for 3 to 4 mins until cabbage is slightly tender yet crunchy. Troubleshooting: If the cabbage is not young it won't cook well. In that case, cover and cook until it turns tender. But be cautious & don't cover if using young cabbage as it may let out water, making the whole thing mushy.

Add salt, toss and fry for a min on high flame. If you cook longer after adding salt, it will let out water. So add salt only when cabbage is cooked to your liking.

If you have grated coconut you can sprinkle it and switch off the stove. Serve cabbage poriyal with rice or chapati.