1 head cabbage
1 cup urid split beans (or other mung beans)
1 tomato chopped, or 1 cup diced tomatoes
1/2 onion, diced
Red pepper flakes
Salt and pepper
Approximately 4 cups water
Saute onions and spices in butter, in a large pot (or stock pot). Add tomatoes and split beans. Add in cabbage and stir well. Cover with water (approximately 4 cups.) Bring to a boil. Cover and reduce to simmer for 45 minutes. Stir occasionally. When the beans are soft, uncover and let the water boil off for about 10-15 minutes, until it is the desired texture. Serve with channa aloo masala and rice.