Add masoor dal to a vessel along with 2-3 cups of water, a pinch of salt and cook covered on medium heat for 15 minutes or until the dal gets cooked. Drain the water and keep the cooked masoor dal aside.
Heat oil in a pan, add mustard seeds, after they splutter, add cumin seeds, fry for a few seconds and add the chopped garlic. Fry for 20 seconds.
Add the chopped onion, chillies, turmeric powder and cabbage to it, mix well, add salt and cook covered for 5-8 minutes. Sprinkle a little water, if needed.
Stir in between, add the chopped tomatoes, cooked masoor dal and mix well. Cover the lid and let the tomatoes cook, will take around 5-8 minutes.
Adjust the salt, add the chopped ginger, mix well and cook covered for 4 more minutes.
Enjoy the masoor dal cabbage with steamed rice or rotis.
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