Here’s the recipe. You can make a half recipe the first time to figure out if you like it.

• 2 cup green or brown lentil
• 1 cup urad dal
• 1 cup split peas

Rinse all beans and peas until the water runs clear and set aside.

• 1 tbsp soybean oil
• 1 tbsp fennel seeds
• 2 bay leaf
• 2 green cardamoms
• 1 clove
• 1 inch whole cinnamon stick
• 1 star anise

Heat up oil in a big pot or a pressure cooker and add whole spices. Stir fry on medium low heat while you chop onion.

• 2 medium sized onions, coarsely diced

Add onions and keep stir frying. Adjust heat if needed to keep a low sizzle going throughout this.

• 10 fresh jalapenos, veins and seeds removed, coarsely sliced into ~4 pieces each
• 1 medium carrot, ~150 grams, peeled and sliced to taste
• 1 celery stick, coarsely chopped, optional

Add these ingredients as you chop them and keep stir frying enough to prevent burning.

• as much cabbage as you want
• 2-8 cloves garlic, coarsely chopped
• 1 tbsp ginger, finely chopped
• 1 28 oz can tomatoes, any kind you like
• 2 tsp turmeric powder or curry powder
• .5 tsp black pepper
• 1 tsp masala
• 1 tsp paprika
• 1 tsp fish sauce
• Iodized salt to taste

Add the mixed beans, enough water to cover them by 1 cm, bring to a boil and reduce to a simmer. Cover and stir occasionally and add water if needed. If cooking in an instant pot, give it 15 minutes on high pressure and wait for the pressure to come down for an hour. Otherwise cook until the beans are soft.