Pressure cook the tuvar dal and chopped cabbage along with 1 & 1/2 cups water and a pinch of turmeric powder for 4-5 whistles. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the onion and green chilies. Stir fry till light brown,
Add the ginger-garlic paste and all the dry spices and give it a stir. Add the chopped tomatoes and continue to saute till it is nicely mashed.
Add the boiled dal and simmer on a low flame for 1-2 minutes, Add the garlic chutney and coriander leaves and switch off the flame.
When done, add the ghee and give it a stir and serve with any form of rice preparation or Indian bread for a wholesome meal.
