chop cabbage into small pieces.
Boil pesara pappu (moong dal) until one pongu.
Add cabbage to it. Boil till soft.
After both get cooked well, 
Mix required salt, turmeric, chili powder, simmer for 5 min. and remove heat.

oil fry:
heat oil, red chilis, urad dal, inguva (hing), heat.
Then add jeera, mustard, curry leaves (karivEpAku optional)
Add above dal into the oil fry.

For pulupu (sourness), either add tamarind juice before oil fry,
or squeeze lemon into dal, after oil fry.