Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the mustard seeds, and stir-fry for 1 minute, or until they start to splutter. Add the dals and stir-fry for 1 minute, or until the dals change colour.
Add the curry leaves and stir-fry for a further 1 minute. Add the chillies and stir, then add the cabbage and stir once to mix. Season with salt and mix again.
Reduce the heat to low, cover, and cook for about 6 minutes, or until the cabbage is nicely glazed but still retains its crunch.
Add the coconut to the pan and mix it in with the cabbage, stirring vigorously for 1 minute.