Switch on the saute mode in your instant pot and when it heats up, add the oil.

Next add the mustard seeds, cumin seeds, uard dal, green chillies, asafoetida, curry leaves

When the mustad seeds crackle and the urad dal becomes golden brown, switch off the saute mode.

Now add the chopped cabbage. Add the green peas and moong dal on top of the cabbage and mix slightly. Add the frozen or fresh grated coconut on top of the veggies.

Add salt, 1/4 cup water around the sides of the instant pot pan and close the lid

Cook on manual/ pressure cook mode for 1 minute. Release pressure immediately.

Open up mix everything, adjust seasoning as needed, add cilantro and serve the cabbage peas poriyal with rice/ rotis

Soak the moong dal in hot water for 15 minutes.

Heat a tawa/ skillet and add the oil.

When the oil becomes hot, add the mustard seeds, cumin seeds, uard dal, green chillies, asafoetida, curry leaves

When the mustad seeds crackle and the urad dal becomes golden brown, add the chopped cabbage.

Add the green peas, soaked dal (drain the water), salt,, 2 tbsp water and cover it with a lid.

Cook it in a medium flame covered, stirring occasionally as needed for 5 to 6 minutes until the cabbge is cooked to the texture you prefer. Add more water as needed to cook the vegetables.

When they are cooked, add the grated coconut, cilantro and mix well.

Serve hot with rice/ rotis.