Pressure cook the soaked chana dal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dal with a ladle. Keep aside.

Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.

Add the tomatoes and cook covered till the tomatoes blend with the mixture.

Now add the chopped cabbage, green peas, cooked dhal, chilly powder, coriander powder, turmeric, sugar and salt required. Pressure cook for two whistles with enough water. :- Make sure not to add too much water because the erisseri should be of a gravy consistency.

Grind the coconut with the cumin seeds and keep aside.

Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for a few minutes.

Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.

Serve hot with rice.

Tips:- 1)You can use green gram instead of chana dal.

Happy cooking :)