Heat the oil in a heavy-bottom pan and fry the mustard seeds, until they begin to crackle. Add the split black gram and fry
till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3 minutes
or till the onions begin to brown on the edges.
Add the cabbage, salt, and cumin and stir on high heat till the cabbage is well coated with the infused oil. Add the coconut;
cover and cook on low heat for about 5 minutes or till the cabbage is cooked.
Mix in the lemon juice and serve.