Dry roast besan in a heavy bottom pan until it slightly changes color and leaves a lovely aroma (Don't over do it, while I was cooking it, there was a call that came and I roasted it little more than I would like too and hence the little dark color).

Cook cabbage in some water either in microwave or on stove.

Drain the water and keep the cabbage aside.

Heat oil in a pan (I used a wide non stick pan and thought it was useful) and add mustard and cumin seeds to it and let it splutter.

Add chopped onions fry until it changes color. Add cooked cabbage, red chilli powder, besan and mix well.

At this point, lumps will start forming start breaking them.

Cook on low flame till the besan completely cooks and you have a dry sabzi ready,