Cabbage and black chickpeas poriyal/stir fry

This is one of my favorite filling and balanced side dishes. This goes well with rotis,  any spicy gravies with rice or just with rasam and rice.  White chickpeas can also be used but we love black chickpeas and also it gives a unique taste and flavor to the stir fry.  Side dishes like this come in handy when you are trying to cut down your rice intake and increase your vegetable and protein intake. These types of well balanced sides reduces the feeling of being deprived and gives the satisfaction of eating something filling for me especially during lunch when the hunger pangs are high and when I tend to overeat.

Ingredients:
1. Cabbage, finely cut, 1 cup.
2. Boiled black chickpeas, 1 cup.
3. Onion, medium size, 1, diced.
4. Green chilies, 2, slit into 2. This can be substituted with 2 broken dried red chilies or 1/2  teaspoon of chili powder.
5. Curry leaves, a handful.
6. Ginger-garlic paste, 1/2 teaspoon.
7. Turmeric powder, a pinch.
8. Salt, as per taste.
9. Mustard seeds, 1/4 teaspoon.
10. Urad dhal, 1/2 teaspoon.
11. Channa dhal, 1/2 teaspoon.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot enough, add the mustard seeds and let it splutter. Add the urad dhal and channa dhal and fry for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until they are translucent. Add the turmeric powder, green chilies, ginger-garlic paste, shredded cabbage, and salt and mix everything. Lower the flame and cook closed under low flame until the cabbage is cooked.  A little bit of water can be sprinkled at this to prevent burning. Once the cabbage is done, add the boiled chickpeas and cook for 2 more minutes. Garnish with chopped cilantro and serve with rice or chapathis.