Soak the tamarind in little water for some time and squeeze the extract out of it. Keep it aside.
Put the rinsed toor dal, chopped cabbage, turmeric, green chillies and water in a pressure cooker and cook for 3 whistles.
Switch off the flame and wait until the pressure goes off.
Add the tamarind extract, salt and red chilli powder to the cooked lentils and combine.
Let it cook for 5 minutes.
Add little more water to adjust the consistency, if needed.
Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
When they stop popping, add the hing, red chilli and curry leaves and stir for a couple of seconds.
Pour this over the dal and combine.
Serve hot with rice or roti.