Heat the oil in a deep non stick saute pan over a medium heat. Add the asafoetida and cumin seeds and, as they begin to sputter, tip in the dried chillies and curry leaves.
Stir and fry for a few seconds then add the turmeric and stir again. Stir in the cabbage and fry well for 4-5 minutes, stirring continuously, then add the peas and a dash of moisture.
Season to taste then cover and reduce the heat. Cook for 3-4 minutes- the cabbage should be cooked but still retain a slight bite.
Turn off the heat and leave to rest for a few minutes then garnish with the chopped coriander. Serve with dal and chapattis.