To begin making the Cabbage Tomato Pachadi recipe, In a heavy bottomed pan, heat oil and add chana dal, dry red chillies and fry them on slow flame until golden. Keep aside.

In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft.

Add chopped tomatoes, turmeric and cook until tomatoes turn mushy. Make sure water released from tomatoes is well evaporated. Add tamarind if your tomatoes are not sour enough. Cool completely.

In a chutney jar, add chana dal and red chillies first and grind into smooth powder. Then add cabbage tomato mixture and grind into a smooth paste. 

You shouldn't require any water. If you must, add a tablespoon of boiled and cooled water. Check for salt.

In a tadka pan, heat oil. add mustard seeds, cumin seeds, hing and curry leaves. Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve.

Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice.